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Title: Fusilli with Garlic, Herb & Caper Sauce
Categories: Entree Pasta Italian
Yield: 4 Servings

1lbFusilli
1/2cOlive oil
4tsGarlic; minced (about 6 c
1/4cCapers ; (1 1/2 teaspoons l
2tbThyme; minced
1tsRed pepper flakes
1/4cParmesan cheese; grated

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Meanwhile, heat oil in heavy large skillet over low heat. Add garlic and stir 2 to 3 minutes. Add capers and liquid and heat through. Add drained pasta to skillet. Mix in minced herbs and red pepper flakes. Sprinkle with chees. Garnish with basil leaves and serve.

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