Gemelli with Garlic, Herbs, and Bocconcini Mozzarella

1. 1

   Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.

2. 2

   Mince garlic and chop herbs.

3. 3

   Quarter large bocconcini and halve smaller ones.

4. 4

   In a large bowl toss cheese with garlic, herbs, red pepper flakes, oil, and salt to taste.

5. 5

   Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1/4 cup pasta water.

6. 6

   Drain pasta in a colander.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.