Ziti with Cheese

Sometimes the simplest pasta is the most satisfying. This one skips any cooked sauce entirely. Instead, the residual heat of just-drained ziti does the work, melting diced mozzarella into gooey, stretchy pockets and softening the Parmesan and herbs into a light coating.

The smart move is the garlic oil. You gently brown split garlic cloves in oil, then discard them, leaving behind a warm oil infused with mellow, sweet garlic flavor and none of the harsh, raw bite. Tossed through the hot pasta, it ties everything together.

A brief, gentle warming is all the cheese needs. You want the mozzarella to soften but still hold its shape, not melt into one rubbery clump, so don’t overheat it.

Fresh parsley, basil and a liberal grind of black pepper finish it. It’s the kind of fast, pantry-friendly dinner you can have on the table in the time it takes the pasta to cook.

Kitchen Tips

• Brown the garlic slowly and pull it out the moment it’s golden. Let it go too far and the oil turns bitter.
• Toss the cheese with the pasta while it’s piping hot, then warm only briefly, so the mozzarella stays in soft, distinct pieces.
• Dice the mozzarella small and evenly so it softens quickly and clings to every piece of ziti.

Variations

• Use fresh basil instead of dried for a brighter, more aromatic finish.
• Add a pinch of red pepper flakes to the garlic oil for gentle heat.
• Stir in halved cherry tomatoes or a handful of arugula for freshness.