Guest guest Posted April 6, 2010 Report Share Posted April 6, 2010 Fusilli With Garlic, Herb and Caper Sauce 1 pound fusilli 1/2 cup olive oil 4 teaspoons garlic, minced 1/4 cup capers 2 tablespoons thyme, minced 1 teaspoon red pepper flakes 1/4 cup 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. Makes 4 servings. Quote Link to comment Share on other sites More sharing options...
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