14 medium Italian plum tomatoes
1/4 cup fresh basil leaf
1 medium garlic clove — minced
6 ounces mozzarella cheese, part skim milk, shredded
1 Tbsp. olive oil
10 ounces dried fusilli pasta
Fill a pot with enough water to cover the tomatoes. Bring to a boil and put the tomatoes in. Remove tomatoes after about 10 seconds, allow to cool, 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 three hours. Cook and drain the fusilli. Add the tomato mixture to the hot pasta. Mix well. Serve warm.