Venetian-style pasta

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1. Start frying the onions in the oil in a non-stick frying pan - you'll need to cook them for about 10 mins until they're very soft. Meanwhile, boil the pasta.
2. Stir the vinegar, sultanas, capers and most of the pine nuts into the soft onions with some seasoning, then cook for 1 min more to soften the sultanas. Stir in the spinach with a splash of pasta water. Drain the pasta, then toss with the onion mix - the spinach should wilt as you do. Divide between 2 bowls, scatter with the remaining pine nuts and serve.

Making it into a pizza

Spinach & sweet onion pizza. Spread 2 small pizza bases with 4 tbsp caramelised onions from a jar. Scatter over the capers, sultanas and pine nuts. Top with 100g goat's cheese, then bake in a 220C/200C fan/gas 7 oven for 10-15 mins until crisp. Top with some spinach leaves and a drizzle of balsamic before tucking in.

568 kcalories, protein 17g, carbohydrate 97g, fat 15 g, saturated fat 2g, fibre 7g, salt 0.74 g

Latest comments and suggestions

• Flylady

  08 August 2009

  Flylady rated and commented on this recipe

  

  Fantastic quick mid-week meal. The capers balanced out the sweetness of the red onion. My 4-year old chose this from the magazine and has declared it "his favourite pasta dish".

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• pandosmummy

  19 August 2009

  pandosmummy commented on this recipe

  Quick and easy to make. The capers were too salty for my little ones though, so had to pick them out! Would make again but only add capers to the adult helpings.

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• Kirstie

  19 September 2009

  Kirstie rated and commented on this recipe

  

  We really liked this. My husband is not usually a fan of pasta dishes 'without sauce' but he had to change his mind on this one. I used apple balsamic vinegar which added a nice sweetness against the capers, and we had lots of chard in the garden so used the leaves of this rather than the spinach.

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• JenStan

  08 October 2009

  JenStan rated and commented on this recipe

  

  This was a lovely simple dish and delicious!

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• Seren

  22 October 2009

  Seren rated and commented on this recipe

  

  Really enjoyed this, a great alternative to standard tomato-based pasta sauces.

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• Belkey

  29 October 2009

  Belkey rated and commented on this recipe

  

  Really enjoyed this, I left out the sultanas (not a fan) and also chucked in some olives and artichoke hearts that were left over from some anti-pasti and some shredded basil. Will definitely do again.

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Ingredients

• 2 red onions , sliced
• 1 tbsp olive oil
• 200g pasta shapes
• 4 tsp balsamic vinegar
• 2 tbsp sultanas
• 4 tsp capers , drained and rinsed well
• 2 tbsp toasted pine nuts
• 140g spinach leaves

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 12 mins

Vegetarian

Ingredients

• 2 red onions , sliced
• 1 tbsp olive oil
• 200g pasta shapes
• 4 tsp balsamic vinegar
• 2 tbsp sultanas
• 4 tsp capers , drained and rinsed well
• 2 tbsp toasted pine nuts
• 140g spinach leaves

568 kcalories, protein 17g, carbohydrate 97g, fat 15 g, saturated fat 2g, fibre 7g, salt 0.74 g

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