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