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

Serves 4 as a main course

　　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

　　

Step 1

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

　　

Step 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.

　　

Step 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.