| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Main dish, Pasta, Italian | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. SUSAN BURGESS (PDFX51B) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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