- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 large red onions, halved and very thinly sliced
- 1 tbsp chopped thyme leaf
- large pinch chilli flakes
- 75ml red wine vinegar
- 1 tbsp caster sugar
- 200ml vegetable stock
- 400g wholewheat spaghetti
- 200g kale, chopped
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 100g gorgonzola, crumbled
A blue-veined cheese originating from a small town near Milan in Italy and now made by more than…
Heat the oil in a large frying pan. Add the onions, thyme and some seasoning. Sauté for 10 mins until softened, then add the chilli flakes, vinegar, sugar and stock. Increase the heat and cook for another 10 mins.
Meanwhile, boil a large pan of water, add some salt and cook the spaghetti following pack instructions, adding the kale for the final 4 mins of cooking. Drain and return to the pot with a little of the cooking water. Tip in the onion mixture and half the cheese, and toss together. Serve topped with the remaining cheese.