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Add a photoServings: 4
Ingredients
- 14 x Fresh Italian plum tomatoes (good-sized)
- 2 x Handfuls fresh basil leaves minced
- 1 x Garlic clove, chopped
- 1/3 lb Reduced-fat mozzarella shredded
- 1 Tbsp. Extra virgin olive oil
- 10 ounce Fusilli (corkscrew) pasta uncooked
Directions
- [NAH Editor's note: We didn't boil or possibly peel the tomatoes and it was still delicious.]
- DIRECTIONS:Fill a pot with sufficient 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 extra virgin olive oil. Let stand in a covered bowl at room temperature for at least 3 hrs. Cook the fusilli. Drain. Add in the tomato sauce to the warm fusilli. Mix well.
- Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 4 servings | |
| Calories 241 | |
| Calories from Fat 125 | 52% |
| Total Fat 14.13g | 18% |
| Saturated Fat 5.99g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 538mg | 22% |
| Potassium 723mg | 21% |
| Total Carbs 18.54g | 5% |
| Dietary Fiber 4.2g | 14% |
| Sugars 11.85g | 8% |
| Protein 11.42g | 18% |
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