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cook pasta in boiling salted water until al-dente; drain. cut tomatoes in a thin slice (julienne) and place in a salad bowl, along with pasta, spinach leaves, pine nuts, and capers; mix well. stir together olive oil, vinegar, sugar, mustard, salt and pepper and pour over salad, tossing to mix and coat evenly. refrigerate at least 1 hour before serving to combine flavors, and chill.
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Dried sweet basil — tomato sauce, pizza, Italian seasoning
King of mushrooms dried — risotto, ragu, cream sauces, broth
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs