Alan Alda
Che-Cha

Ingredients

• 14 good size Italian plum tomatoes or 2 (14 ounce) cans plum tomatoes
• 2 handsful fresh basil leaves, chopped
• 1 clove garlic, minced
• 1/3 pound reduced fat mozzarella cheese, shredded
• 1 tablespoon olive oil
• 10 ounces fusilli (corkscrew macaroni) or your choice of noodle

Instructions

1. Fill a pot with enough water to cover tomatoes. Bring to a boil. Add tomatoes to boiling water. Remove after about 10 seconds.
2. Mix the tomatoes, basil, garlic and cheese with the olive oil. Let stand in a covered bowl for at least 3 hours (or overnight) refrigerated).
3. Cook fusilli. Drain.
4. Add sauce to hot pasta. Mix well, and serve warm.