Fusilli with Garlic, Herb and Caper Sauce *Pdf – Pasta

1 pound Fusilli

2 tablespoon Thyme — minced

1/2 cup Olive oil

1 teaspoon Red pepper flakes

4 teaspoon Garlic — minced (about 6 c

1/4 cup Parmesan cheese — grated

1/4 cup Capers — (1 1/2 teaspoons l

oo pasta in large pot of boilin wa er 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. SUSAN BURGESS (PDFX51B)