Venetian-style pasta



  • 2 red onions, sliced
  • 1 tbsp olive oil
  • 200g pasta shapes
  • 4 tsp balsamic vinegar
  • 2 tbsp sultanas
  • 4 tsp capers, drained and rinsed well
  • 2 tbsp toasted pine nuts
  • 140g spinach leaves


  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.


Source: GoodFood

Blog created by Urbonic Graphics

Leave a Reply