Spinach Tonnarelli Sauced with Yellow Peppers and Tomato Dice

In my pantheon of illustrious homemade pastas there is a special niche for the tonnarelli noodle. If you cut across it you will find that it is square, as broad as it is high. It has the buoyancy and sauce-absorption capacity of other homemade pastas, because that is what it is made of, but tonnarelli’s chunkier profile also endows it with a firm bite comparable to that of factory-made, dried, boxed pasta. Tonnarelli is a specialty of Latium, the region where Rome is lo