FUSILLI WITH GARLIC~ HERB & CAPER SAUCE *PD

• 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

Cook pasta in large pot of boiling salted water until tender but

still firmto bite.Meanwhile,

heat oil in heavy large skillet over lowheat. Add garlic and stir

2 to 3 minutes.Add capers and liquid and heat through. Add drained

pasta to skillet.

Mix in minced herbsandredpepper flakes. Sprinkle with chees.

Garnish with basil leaves and serve. SUSAN BURGESS (PDFX51B)