Venetian-style Pasta
This dish is a delightful combination of sweet and savory flavors that come together perfectly. Soft, caramelized red onions are mixed with tangy balsamic vinegar, plump sultanas, briny capers, and toasted pine nuts, creating a deliciously complex sauce. Tossed with pasta and fresh spinach, this meal is both comforting and satisfying, making it a fantastic choice for a flavorful dinner.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
Cook Time
12M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 568 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 97 grams carbohydrates
- Sugar Content: 21 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 0.74 milligram of sodium
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