Search
by Ingredient

Fusilli with Garlic, Herb & Caper Sauce

StarStarStarHalf starEmpty star

Submitted by Idid

:)

YIELD

6 servings

PREP

10 min

COOK

25 min

READY

35 min

Ingredients

1 453.6
POUND G PASTA, FUSILLI
2 3E+1
TABLESPOON ML THYME
minced *
½ 118
CUP ML OLIVE OIL
1 5
TEASPOON ML RED PEPPER FLAKES
4 2E+1
TEASPOON ML GARLIC
about 6 cloves
¼ 59
CUP ML PARMESAN CHEESE
grated
¼ 59
CUP ML CAPERS *
1 ½ 7.5
TEASPOON ML CAPER BRINE *

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 460 40% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 79mg 3%
Total Carbohydrate 19g 19%
Dietary Fiber 3g 10%
Sugars g
Protein 23g
Vitamin A 2% Vitamin C 1%
Calcium 7% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

Email this recipe