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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19th Sep, 2010
` enjoyed this dish,I used beetroot leaves instead of spinach (because I had it in th garden) and it worked OK.
29th Oct, 2009
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.
22nd Oct, 2009
Really enjoyed this, a great alternative to standard tomato-based pasta sauces.
8th Oct, 2009
This was a lovely simple dish and delicious!
19th Sep, 2009
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.
19th Aug, 2009
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.
8th Aug, 2009
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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