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Alan Alda's Che-cha

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ALAN ALDA'S CHE-CHA
 Categories: Main dish, Pasta, Low-fat
      Yield: 5 Servings
 
     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 Fusilli (corkscrew) pasta
           -- uncooked
 
  [NAH Editor's note: We didn't boil or peel the tomatoes and it was
  still delicious.]
  
  DIRECTIONS: =========== 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.
  
   Per Serving: Calories: 332 Protein: 19 grams
  :        Carbs: 51 grams Sodium: 188 mg          Fat:
        7    grams (19% of calories)
  
  * Source: "Cooking with the Stars" * Published in "Nutrition Action
  Healthletter", March 1994 * Typed for you by Karen Mintzias
 
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