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Alan Alda's Chee Cha (variation) Recipe

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This recipe for Alan Alda's Chee Cha (variation) is from The Bruegger Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
14 good-sized Italian plum tomatoes
2 handfuls fresh basil leaves, chopped
1 clove garlic, minced
1/3 pound reduced-fat mozzarella, shredded
1 Tbs. olive oil
10 ounces uncooked fusilli (cork screw pasta)
1 - 4 oz can of sliced black olives (optional)
Shredded Parmesan or Romano cheese
Directions:
Directions:
Fill a pot with enough water to cover the tomatoes. Bring to a boil and drop the tomatoes in. Remove after about 30 seconds then drop into a bowl of ice water. Peel, seed and chop tomatoes.
Rinse and slice or chop basil leaves. Chop or mince the garlic cloves. Mix the tomatoes, basil, garlic, and olives with the olive oil. Let stand in a covered bowl at room temperature for at least three hours.
Cook the fusilli. Drain. Add the tomato sauce to the hot fusilli. Toss in mozzarella cheese. Mix well. Serve warm with shredded Parmesan or Romano cheese on top.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
With fresh basil and tomatoes, this is one of our favorite summer salads!

 

 

 

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