Ingredients

2 red onion, sliced

1 tbsp olive oil

200g pasta


4 tsp balsamic vinegar

2 tbsp sultana

4 tsp caper drained and rinsed well

2 tbsp toasted pine nut

140g spinach leaves

Prep: 5 MINS
Cook: 12 MINS

Method

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.