Che-Cha Pasta

  • Yield servings

Che-Cha Pasta inspired by Anne Bancroft.


14 Italian plum tomatoes
2 handfuls basil leaves, chopped
2 cloves garlic, chopped
10 ounces fusilli pasta
2 tablespoons olive oil
Fresh ground pepper, to taste


  1. Drop tomatoes into boiling water for about five seconds. Peel and chop. In a bowl, mix tomatoes, basil leaves, and garlic and cover. Let it sit at room temperature for at least 3 hours. Cook pasta and drain. Add olive oil and pepper to tomato mixture. Toss hot pasta with tomato mixture. Serve.

Reprinted with permission from “The Dead Celebrity Cookbook” by Frank Decaro, HCI Books



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