Fusilli With Sun-Dried Tomatoes

Heat the vegetable oil in a large deep skillet. Add the garlic and cook over moderately high heat until golden, about 2 minutes. Stir in the sun-dried-tomato paste and capers, add the wine and cook for 1 minute. Stir in the cream and Gorgonzola and cook just until the cheese melts, about 2 minutes.

Meanwhile, cook the fusilli in a pot of boiling salted water until al dente. Drain the pasta, reserving about 1/4 cup of the water. add the pasta to the sauce in the skillet and toss to coat; add some of the pasta cooking water to thin the sauce if needed. Stir in the grated cheese and the parsley. Mound the pasta on plates and serve with the extra grated cheese.

Sun-Dried-Tomato paste is available at specialty food shops and Italian markets. To make your own in a food processor, pulse 1 cup of drained, oil-packed sun-dried tomatoes with 3 garlic cloves until finely chopped. With the machine on, slowly pour in 1/4 cup of extra-virgin olive oil and process to a paste. Refrigerate the sun-dried-tomato paste for up to 1 month. Makes 1 Cup.