Title: Fusilli with Garlic, Herb and Caper Sauce
Categories: Entree Pasta European
Yield: 4 Servings
| 1 | lb | Fusilli |
| 1/2 | c | Olive oil |
| 4 | ts | Garlic; minced (about 6 c |
| 1/4 | c | Capers ; (1 1/2 teaspoons l |
| 2 | tb | Thyme; minced |
| 1 | ts | Red pepper flakes |
| 1/4 | c | Parmesan 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.