Alan Alda's Che Cha Recipe

• 14 x Fresh Italian plum tomatoes (good-sized)
• 2 x Handfuls fresh basil leaves minced
• 1 x Garlic clove, chopped
• 1/3 lb Reduced-fat mozzarella shredded
• 1 Tbsp. Extra virgin olive oil
• 10 ounce Fusilli (corkscrew) pasta uncooked

1. NAH Editor's note: We didn't boil or possibly peel the tomatoes and it was still delicious.
2. DIRECTIONS:Fill a pot with sufficient water to cover the tomatoes.
3. Bring to a boil and drop the tomatoes in.
4. Remove them after about 10 seconds, then peel and chop them.
5. Mix the tomatoes, basil, garlic, and cheese with the extra virgin olive oil.
6. Let stand in a covered bowl at room temperature for at least 3 hrs.
7. Cook the fusilli.
8. Drain.
9. Add in the tomato sauce to the warm fusilli.
10. Mix well.
11. Serve hot.

italian plum tomatoes, fresh basil, garlic, mozzarella, extra virgin olive oil, fusilli

Taken from cookeatshare.com/recipes/alan-alda-s-che-cha-62910 (may not work)