Fusilli with Garlic, Herb and Caper Sauce

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Fusilli with Garlic, Herb and Caper Sauce

1 pound of Fusilli
1/2 cup of olive oil
4 teaspoons of garlic, minced
1/4 cup of capers
2 tablespoons of thyme, minced
1 teaspoon of red pepper flakes
1/4 cup of 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 cheese. Garnish with basil leaves and serve.

SUSAN BURGESS (PDFX51B) From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

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