Alan Alda's Che-Cha

• 14 fresh italian plum (roma) tomatoes
• 2 x basil leaves, fresh, 2 handfuls, chopped
• 1 each garlic cloves minced
• 13 pounds mozzarella cheese reduced-fat, shredded
• 1 tablespoon olive oil
• 10 ounces pasta fusilli (corkscrew)

1. Fill a pot with enough water to cover the tomatoes.
2. Bring to a boil and drop the tomatoes in.
3. Remove them after about 10 seconds, then peel and chop them.
4. Mix the tomatoes, basil, garlic, and cheese with the olive oil.
5. Let stand in a covered bowl at room temperature for at least 3 hours.
6. Cook the fusilli.
7. Drain.
8. Add the tomato sauce to the hot fusilli.
9. Mix well.
10. Serve warm.
11. Per Serving: Calories: 332 Protein: 19 grams Carbs: 51 grams Sodium: 188 mg Fat: 7 grams (19% of calories)

fresh italian plum, basil, garlic, mozzarella cheese, olive oil, pasta fusilli

Taken from recipeland.com/recipe/v/alan-aldas-che-cha-2867 (may not work)