Venetian-style pasta

• red onions↗2 2

  sliced

• olive oil↗1 tbsp 1 tbsp
• pasta↗200g 200g

  shapes

• balsamic vinegar↗4 tsp 4 tsp
• sultana↗2 tbsp 2 tbsp
• caper↗4 tsp 4 tsp

  drained and rinsed well

• toasted pine nut2 tbsp 2 tbsp
• spinach↗140g 140g

  leaves

Step-by-step instructions

1. 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. 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.