Gemelli with Garlic, Herbs, and Bocconcini Mozzarella |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe can be prepared in 45 minutes or less.In this recipe hot pasta is tossed with an uncooked sauce of oil, herbs, a little vinegar, mozzarella, and raw garlic. The pasta absorbs some of the vinegar and oil and slightly melts the mozzarella. We call for bocconcini bite-size pieces of mozzarella but regular fresh mozzarella cut into 1/2-inch cubes would work just as well. Tip: When incorporating raw garlic into a dish such as this, buy the freshest garlic you can find. The cloves should be dry and tightly packed together, and they should feel firm. Old garlic may impart a bitter, strong flavor overwhelming the other components. 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:
1. Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.
2. 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.
3. 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.
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