- 2 red onion, sliced
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g pasta shapes
- 4 tsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 2 tbsp sultana
- 4 tsp caper, drained and rinsed well
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 2 tbsp toasted pine nut
- 140g spinach leaves
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
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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.
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.