Venetian-style pasta

Venetian-style pasta

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(15 ratings)

Prep: 5 mins Cook: 12 mins


Serves 2
A superhealthy pasta dish that will bring you a taste of Italy in under 20 minutes

Nutrition and extra info

  • Vegetarian


  • kcal568
  • fat15g
  • saturates2g
  • carbs97g
  • sugars21g
  • fibre7g
  • protein17g
  • salt0.74g
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  • 2 red onions, sliced
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g pasta shapes



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 4 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    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 in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 2 tbsp toasted pine nut
  • 140g spinach leaves



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  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.

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Comments, questions and tips

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dave6376's picture
3rd Nov, 2019
This may or may not be authentically Venetian but it's quick, easy, delicious and healthy
7th Oct, 2014
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.
16th Feb, 2013
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).
11th Feb, 2013
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.
11th Jul, 2012
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.
27th Feb, 2012
really tasty. didnt have any sultanas but i think i wudnt have used them anyway. a quick, easy, during the week dinner
14th Oct, 2011
A nice easy friday night meal! ;-)
21st Sep, 2011
Surprisingly good. Was dubious as to combining sultanas and pasta, but all the different flavours worked great together.
9th Jan, 2011
All the flavours work well together. Really enjoyed it - even the sultanas which I don't normally like.
27th Nov, 2010
1 red onion was enough I reckon but otherwise it was delicious


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