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 tbsp olive oil
10 oz fusilli (corkscrew) pasta, uncooked

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.

WHEN READY TO SERVE:
Cook the fusilli. Drain.

Add the tomato sauce to the hot fusilli. Mix well. Serve warm.

Servings: 5
Adapted from source: Cooking with the Stars