Print Recipe

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 noodle


  1. Fill a pot with enough water to cover tomatoes. Bring to a boil. Add tomatoes to boiling water. Remove after about 10 seconds.
  2. 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).
  3. Cook fusilli. Drain.
  4. Add sauce to hot pasta. Mix well, and serve warm.

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