Fusilli with Garlic, Herb & Caper Sauce
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Yield
6 servingsPrep
10 minCook
25 minReady
35 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, fusilli
|
|
| 2 | tablespoon |
thyme
minced |
*
|
| ½ | cup |
olive oil
|
|
| 1 | teaspoon |
red pepper flakes
|
|
| 4 | teaspoon |
garlic
about 6 cloves |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| ¼ | cup |
capers
|
*
|
| 1 ½ | teaspoon |
caper brine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, fusilli
|
|
| 3E+1 | ml |
thyme
minced |
*
|
| 118 | ml |
olive oil
|
|
| 5 | ml |
red pepper flakes
|
|
| 2E+1 | ml |
garlic
about 6 cloves |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 59 | ml |
capers
|
*
|
| 7.5 | 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.
