Quinoa Penne with Roasted Red Peppers, Sun-Dried Tomatoes, & Brie

This is the first time that I am cooking a pasta dish with brie.  All the favors seem to go together nicely.  This recipe differs slightly from the original recipe on http://www.buzzfeed.com

Quinoa Penne with Roasted Red Peppers, Sun-Dried Tomatoes, & Brie

12 ounces quinoa penne
1 cup packed basil leaves

1/2 cup parsley
1 cup coarsely chopped roasted red peppers
1/2 cup sliced oil-packed sun-dried tomatoes (I used sun dried tomato/tamponade paste)
3-4 large garlic cloves, pressed

1 onion cut in half and sliced thin 
4 1/2 cups water
2 tablespoons olive oil
1 tablespoon kosher salt, plus more to taste
Pinch red pepper flakes
Freshly ground black pepper, to taste
8 ounces brie cheese, rind removed and torn into pieces
Grated parmesan, for serving
Good quality olive oil, for serving 

Combine penne, tamponadee, basil, parsley, onion, roasted peppers, sun-dried tomatoes, and garlic in a 3-quart straight-sided skillet. Add the water, olive oil, salt, red pepper flakes, and a generous amount of black pepper and bring to a full rolling boil over high heat. Using tongs, stir and turn the pasta frequently to prevent sticking. Cook until al dente, approximately 9 to 10 minutes. Remove the skillet from the heat. (If there is still a little bit of cooking water pour some, but not all, into a separate bowl.) 

Add the brie and toss with tongs until creamy and melted. Season with additional salt and pepper, to taste. The sauce will naturally thicken up after a couple of minutes. Serve with grated Parmesan and a swirl of good olive oil. (If the pasta does seem to need liquid, add back a few splashes of reserved cooking liquid.)