Bring a large pot of salted water to a boil.

Mince the garlic and chop the fresh basil and parsley.

Quarter the large bocconcini mozzarella and halve the smaller ones.

In a large bowl, combine the cheese with the minced garlic, chopped herbs, red pepper flakes, olive oil, and salt to taste.

Cook the gemelli pasta in the boiling water until al dente, reserving 1/4 cup of the pasta water before draining.

Drain the pasta in a colander.

Stir the red-wine vinegar and arugula into the cheese mixture.

Add the hot pasta and the reserved pasta water to the cheese mixture. Toss gently, adding more pasta water as needed to prevent dryness, until well combined.