Alan Alda's Che-Cha

Recipe Ingredients

14		Fresh Italian plum tomatoes - - (good-sized)
2		Fresh basil leaves - - chopped
1		Garlic clove - minced
1/3 lb	151g / 5.3oz	Reduced-fat mozzarella - - shredded
1 tablespoon	15ml	Olive oil
10 oz	284g	Fusilli - (corkscrew) pasta, - uncooked

Recipe Instructions

Fill a pot with enough water to cover the tomatoes. Bring to a boil and drop the tomatoes in. Remove them after about 10 seconds, then peel and chop them.

Mix the tomatoes, basil, garlic, and cheese with the olive oil. Let stand in a covered bowl at room temperature for at least 3 hours. Cook the fusilli. Drain. Add the tomato sauce to the hot fusilli. Mix well. Serve warm.

Hints

NAH Editor's note: We didn't boil or peel the tomatoes and it was still delicious.

Source:
Chef Roberto Donna of Galileo Ristorante, Washington, D.C.

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