Ingredients
1
pound dried gemelli or fusilli
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
tsp dried hot red pepper flakes
1/4
cup extra-virgin olive oil
2
tbsp 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 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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