Ingredients
- 1 fusilli
- 1 oo pasta in pot of boilin wa er until tender but still
- 1/2 l
- 120 ml olive oil
- 34 gr capers
- 20 gr parmesan cheese (grated)
- 12 gr thyme (minced)
- 12 gr garlic (minced)
- 3 gr pepper flakes (red)
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)
