Weeknight Penne with Savory Sun-Dried Tomato Sauce
Prep time
Cook time
Total time
This versatile recipe can be dressed up or down and takes just minutes to make. See the post above for more recipe and serving tips.
Serves: 6 servings
  • 12 ounces (about 5 cups) uncooked penne pasta (gluten-free, if needed)
  • 2 tablespoons olive oil
  • 1 large shallot, peeled and chopped
  • 4 cloves garlic, thinly sliced
  • ¼ cup oil-packed sundried tomatoes, drained and chopped
  • ½ teaspoon smoked paprika
  • 1 (24-ounce) jar dairy-free chunky garden vegetable pasta sauce (like RAGÚ)
  • 1 cup + ¼ cup packed fresh basil leaves, chopped and divided
  1. Cook the pasta according to the package directions.
  2. Heat the oil in a large skillet over medium heat. Add the shallots and saute for 5 to 7 minutes, or until lightly browned. Add the garlic, tomatoes, and paprika and saute for 1 minute. Stir in the sauce and 1 cup basil.
  3. Drain the pasta and rinse if using gluten-free noodles (do not rinse if using wheat-based). Stir the pasta into the sauce and cook for 1 to 2 minutes, or until heated through.
  4. Plate the penne and top with the remaining ¼ cup fresh basil.
Pump Up the Protein: Add 1 pound sliced cooked chicken when stirring in pasta. For a vegan option, add 1 can, drained and rinsed, chickpeas, or your favorite vegan chicken alternative.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sun-dried-tomato-basil-sauce