~ Alan alda's che-cha Recipe ~

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