Pineapple and Shrimp Pasta Saute

1 cup canned pineapple chunks, packed in juice

12 oz medium-sized pasta (rigatoni,shells)

¼ cup vegetable oil

3 garlic cloves, chopped

1 tbsp peeled, shopped gingerroot

¾ lb shrimp, shelled and deveined

2 tbsp tomato paste

1 tbsp chili powder

1 bunch green onions, sliced

½ cup chopped fresh or drained canned tomatoes

1 tbsp soy sauce

Pepper

¼ cup chopped fresh basil leaves

Green onion tops, optional

Drain pineapple, reserving ¼ cup juice; coarsely chop pineapple and set aside. Prepare pasta according to package directions; drain. Meanwhile, in large skillet or wok over high heat, heat oil.

Add garlic and ginger; cook 1 minute or until softened, stirring constantly. Add shrimp, tomato paste and chili powder; cook 2 minutes, stirring constantly. Add pasta, chopped pineapple and reserved juice, sliced green onions, tomatoes, soy sauce and pepper to taste; cook 3 to 4 minutes, stirring often. Stir in basil leaves; cook 1 minute or until heated through. To serve, garnish with green onion tops. Serves 6.