Name: Gemelli with Garlic, Herbs, and Bocconcini Mozzarella
Yield: Serves 4 as a main course
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

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.

Recipe notes

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