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Ingredients:
8 oz Fasolino's Fusilli #42
3 tbsp Fasolino's Virgin Olive Oil
1/2 cup Zucchini, chopped into bite-sized pieces
2 tbsp Rosemary, chopped
3 Garlic cloves, minced
1 Tomato, diced
Salt & pepper
2 tbsp Red wine vinegar
Directions:
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.
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