Gemelli with Garlic, Herbs, and Bocconcini Mozzarella
Info
Rating
Calories
727.0
Protein
29.0
Sodium
374.0
Fat
28.0
Description
This recipe can be prepared in 45 minutes or less.
Ingredients
1 pound dried gemelli or fusilli
2 large garlic cloves
2 cups packed fresh basil leaves
1 cup packed fresh flat-leafed parsley leaves
1/2 pound lightly salted bocconcini mozzarella (see note, above)
1/2 teaspoon dried hot red pepper flakes
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar, or to taste
1 cup packed small arugula leaves
Directions
Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.
Mince garlic and chop herbs. Quarter large bocconcini and halve smaller ones. In a large bowl toss cheese with garlic, herbs, red pepper flakes, oil, and salt to taste.
Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1/4 cup pasta water. Drain pasta in a colander. Stir vinegar and arugula into cheese mixture and add hot pasta and 1/4 cup reserved pasta water, gently tossing (and adding more pasta water as needed if mixture becomes dry) until combined well.
