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Venetian-style pasta

Ingredients

  1. Step 1 2 red onions , sliced
  2. Step 2 1 tbsp olive oil
  3. Step 3 200g pasta shapes
  4. Step 4 4 tsp balsamic vinegar
  5. Step 5 2 tbsp sultana
  6. Step 6 4 tsp caper , drained and rinsed well
  7. Step 7 2 tbsp toasted pine nut
  8. Step 8 140g spinach leaves
Venetian-style pasta
Calories: 568 Carbohydrate: 97 g Protein: 17 g Fat: 15 g
Cook time: 17 minutes Prep time: 5 minutes Total time: 22 minutes Servings: 2

TAGS

Dinner Main course Pastum Mediterranean Josh Eagleton 10-30 minute 2 serving 600 kcal or less caper caper Good Food Main Pasta dish Pasta sauce Pasta topping Pine nut Pine nut Quick Quick meal Red onion Red onion spinach Sultana Sultana Sweet and sour italian Vegetarian Venetian Venice cuisine

Directions

  1. 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.
  2. 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.