Venetian-style pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 2 red onions, sliced
- 1 tbsp olive oil
- 200g pasta shapes
- 4 tsp balsamic vinegar
- 2 tbsp sultana
- 4 tsp caper, drained and rinsed well
- 2 tbsp toasted pine nut
- 140g spinach leaves
Method
- STEP 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.
- STEP 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.
