Gemelli with Garlic, Herbs, and Bocconcini Mozzarella
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 as a main course
- 1/4 cup extra-virgin olive oil
- 2 large garlic cloves
- 2 cups packed fresh basil leaves
- Carbohydrate 88 g(29%)
- Cholesterol 45 mg(15%)
- Fat 28 g(43%)
- Fiber 4 g(18%)
- Protein 28 g(57%)
- Saturated Fat 10 g(48%)
- Sodium 374 mg(16%)
- Calories 725
Preparation 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.
Preparation 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.
