🫙 From the Spice Rack
Alan Alda's Che-Cha
14 Fresh Italian plum tomatoes -- (good-sized) 2 Handfuls fresh basil leaves -- chopped 1 Garlic clove; minced 1/3 lb Reduced-fat mozzarella -- shredded 1 tb Olive oil 10 oz Fusill...
italiansideeasy
Ingredients3 items
Ingredients
- 14fresh italian plum tomatoes
- 1/3lbreduced-fat mozzarella
- 10ozfusilli (corkscrew) pasta
Directions
- 1
14 Fresh Italian plum tomatoes -- (good-sized) 2 Handfuls fresh basil leaves -- chopped 1 Garlic clove
- 2
minced 1/3 lb Reduced-fat mozzarella -- shredded 1 tb Olive oil 10 oz Fusilli (corkscrew) pasta -- uncooked [NAH Editor's note: We didn't bo
- 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 olive oil
- 6
Let stand in a covered bowl at room temperature for at least 3 hours
- 7
Cook the fusilli
- 8
Add the tomato sauce to the hot fusilli