11 ounces pasta (penne rigate)
11 ounces tomatoes
4 tablespoon olive oil
2 tablespoon vinegar
2 tablespoon white wine
a few spring onions
2 tablespoon fine herbs
1/2 teaspoon salt
white pepper
1/4 teaspoon hot mustard
1/2 garlic clove
Cook pasta al dente. Drain and cool. Cut tomatoes in thick slices. In a large salad bowl, mix olive oil, vinegar, wine. Reserve one spring onion to garnish, cut the rest in small pieces and add to salad bowl along with slat, pepper, mustard. Crush garlic, finely chop onion. Add both to sauce ad mix well. Add pasta and tomatoes, mix well and sit 30 minutes in refrigerator before serving.