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| 14 | Fresh Italian plum tomatoes (good-sized) |
| 2 | Handfuls fresh basil leaves chopped |
| 1 | cloves garlic minced |
| 1/3 x ca. 450 g | Reduced-fat mozzarella shredded |
| 1 Esslöffel | olive oil |
| 10 x ca. 30 g | Fusilli (corkscrew) pasta uncooked |
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[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:
Sodium: 188 mg Fat: 7 grams (19% of calories)
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