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| 1/2 x ca. 450 g | Whole wheat ziti or spirals; * |
| 1 1/2 Tasse | Diced mozzarella and provolone; any proportion |
| 1/4 Tasse | parmesan grated |
| 1/2 Tasse | parsley minced |
| 1 Teelöffel | basilicum dried |
| 2 | Cloves garlic; split |
| 2 Esslöffel | Oil (prefably at least part olive oil) |
| | pepper |
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* Good with green fusilli.
Bring a pot of water to a boil, salt slightly, and cook pasta until jun tender, about 12 minutes. Meanwhile, combine cheeses, parsley, and basil. Put split cloves of garlic in a small saucepan or heatproof measuring cup with oil and cook slowly over low heat until garlic is just brown. Discard garlic.
Drain pasta. Return to pot and toss with cheeses, herbs, and hot garlic oil.
Warm gently until cheese softens but still holds its shape. Season liberally with pepper.
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