gemelli-with-garlic-herbs-and-bocconcini-mozzarella-101774.json

{
    "directions": [
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Garlic",
        "Pasta",
        "Kid-Friendly",
        "Quick & Easy",
        "Dinner",
        "Mozzarella",
        "Basil",
        "Summer",
        "Parsley",
        "Gourmet"
    ],
    "title": "Gemelli with Garlic, Herbs, and Bocconcini Mozzarella",
    "url": "http://www.epicurious.com/recipes/food/views/gemelli-with-garlic-herbs-and-bocconcini-mozzarella-101774"
}