Pasta With Garlic, Capers, And Herbs Recipe
Ingredients
| Fusilli | 1 1/2 Pound | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Garlic | 8 Clove (5gm), minced | |
| 1/3 cup capers, drained and rinsed, reserve 2 teaspoons liquid | ||
| Basil leaves | 2/3 Cup (16 tbs), minced | |
| 2 tablespoons minced fresh thyme or rosemary leaves | ||
| Pepper flakes | 1 Teaspoon | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Fresh basil leaves for garnish | ||
Directions
Cook the pasta al dente in stockpot according to package directions; drain.
In saute pan, heat oil over medium-low heat.
Add garlic and cook 2 minutes.
Add capers and caper liquid and cook another minute.
To the saute pan, add pasta, herbs, and red-pepper flakes, tossing well, and cook over medium heat for a few minutes.
Remove pasta to a serving dish, toss with Parmesan, and garnish with basil leaves.
Serve hot or at room temperature.
In saute pan, heat oil over medium-low heat.
Add garlic and cook 2 minutes.
Add capers and caper liquid and cook another minute.
To the saute pan, add pasta, herbs, and red-pepper flakes, tossing well, and cook over medium heat for a few minutes.
Remove pasta to a serving dish, toss with Parmesan, and garnish with basil leaves.
Serve hot or at room temperature.
Chef
