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.