Venetian-style pasta

Venetian-style pasta

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(13 ratings)

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Cooking time

Prep: 5 mins Cook: 12 mins

Skill level

Easy

Servings

Serves 2

A superhealthy pasta dish that will bring you a taste of Italy in under 20 minutes

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
568
protein
17g
carbs
97g
fat
15g
saturates
2g
fibre
7g
sugar
21g
salt
0.74g

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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Method

  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.

Recipe from Good Food magazine, September 2009

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Comments

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pixelfixx's picture
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Made to original, very nice. Might also try shredding some parma ham and swapping out the capers. Great salty-sweet balance with bursts of both throughout.

23brackenbury's picture

I made this a la Nigellissima...with 2 tbsp Marsala wine instead of the vinegar, two shallots (no onions), and a generous handful of chopped dill (no spinach).

salacious's picture
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Followed the recipe but was very disappointed by the combination of taste. Was surprised that I didn't taste the capers. Would not attempt this again.

worcester74's picture

I lived in the Veneto region for 2 years and never came across a dish that's even remotely similar to this. I'm not sure if a real Venetian would laugh or be angry with someone when being presented this bizarre creation.

dara1687's picture
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really tasty. didnt have any sultanas but i think i wudnt have used them anyway. a quick, easy, during the week dinner

chris777's picture
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A nice easy friday night meal! ;-)

bobbymaru's picture
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Surprisingly good. Was dubious as to combining sultanas and pasta, but all the different flavours worked great together.

bethocallaghan's picture
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All the flavours work well together. Really enjoyed it - even the sultanas which I don't normally like.

kiisudankan's picture
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1 red onion was enough I reckon but otherwise it was delicious

couchcook's picture

`
enjoyed this dish,I used beetroot leaves instead of spinach (because I had it in th garden) and it worked OK.

eleanormayo's picture
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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.

dcoleman's picture
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Really enjoyed this, a great alternative to standard tomato-based pasta sauces.

jenstan's picture
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This was a lovely simple dish and delicious!

kirstienic's picture
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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.

rjfuller25's picture

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.

tracyann's picture
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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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