Fusilli with Garlic, Herb & Caper Sauce
Submitted by Idid
Spiral pasta tossed with garlic slowly cooked in olive oil, then finished with salty capers, fresh herbs, red pepper flakes, and Parmesan for a simple Italian dish ready in 35 minutes.
YIELD
6 servingsPREP
10 minCOOK
25 minREADY
35 minThis is the kind of pasta you make when your pantry is nearly empty but you still want something that tastes intentional.
Garlic gets gently cooked in olive oil until fragrant (not browned), then capers and their brine go in for a salty, briny punch. Toss that with cooked fusilli, add whatever fresh herbs you have (thyme, basil, parsley), a pinch of red pepper flakes for heat, and finish with grated Parmesan.
It’s simple, but the slow-cooked garlic and caper brine make it sing.
Kitchen Tips
- Low and slow garlic: Cook garlic over low heat to release flavor without bitterness. Burnt garlic ruins the dish.
- Save the caper brine: That salty, tangy liquid adds depth you can’t get from capers alone.
- Fresh herbs matter: Dried won’t cut it here. The fresh herbs add brightness that balances the garlic and oil.
- Reserve pasta water: A splash of starchy pasta water helps the sauce cling to the fusilli spirals.
Ingredients
Directions
In a large pot, bring water to a boil; boil pasta 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.
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