Spin on a classic

This is the time of year when you can get really fresh ingredients.  It was great fun to “interpret” Mimi’s Cannellini recipe for the season.  I took about 2 lbs of fresh heirloom tomatoes, blanched them, skinned them, seeded and chopped them and added them to a sautéed mix of garlic, chili flakes and onions.  I added about a 1/2 teaspoon sugar and salt and let it simmer for nearly 3 hours.  The outcome.. a sweet, light, fresh tomato sauce. To this I added the beans (best to use fresh ones that have soaked over night but canned will do), some split grape tomatoes (about 2 cups), whole wheat penne,  and some fresh basil.  I served it at room temperature with just a bit of parmesan flakes on top.  It was delicious and we ate every bite.  

I think this is a really great base upon which to put Salmon.  Or even to mix in tuna – canned (I prefer packed in Spring water) or otherwise.  Also, could be just nice as a salad scooped on top of a bed of arugula (my fave).

Good and simple.  The best combination!