Venetian-style pasta

10-30 minutes 2 servings 600 kcal or less caper capers mains pasta dish pasta sauce pasta topping pine nut pine nuts quick quick meal recipes red onion red onions spinach sultana sultanas sweet and sour italian vegetarian recipe venetian recipe venice cuisine

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Source

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

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.