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Alan Alda`s Che-Cha

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 noodleFill a pot with enough water to cover tomatoes. Bring to a boil. Add tomatoes to boiling water. Remove after about 10 seconds.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).Cook fusilli. Drain. Add sauce to hot pasta. Mix well, and serve warm.


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