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Pasta with balsamic tomatoes and spinach

This vegan pasta with balsamic tomatoes and spinach is a classic Italian dish which is super easy to make. I made it a bit more interesting, using yellow tomatoes, but normal, red tomatoes are fine too, but make sure they are ripe (otherwise you’ll need to add some sugar to the recipe). Feel free to use your favourite pasta, which can be fresh or gluten-free too. If you’re not vegan or dairy is not a health issue for you, serve it with some grated Parmesan.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g pasta
  • 1 red onion
  • 2 cloves of garlic
  • 1 tsp capers
  • 1 handful red baby tomatoes on vine
  • 1 handful yellow bay tomatoes on vine
  • 1 tsp Italian dried herb mixture
  • 1 pinch Chili flakes
  • 2 Tbsp Balsamic vinegar
  • 2 handful baby spinach
  • Olive oil
  • Balsamic glaze

Method
 

  1. Cook the pasta in a pan of boiling water, following the instructions on the packet.
  2. Meanwhile, cut the onion and garlic into thin slices.
  3. Heat some oil in a frying pan and sauté the onion for 5 minutes, then add the garlic and capers and cook for another minute.
  4. Add the tomatoes (without the vine), chilli flakes and herbs. Add the balsamic vinegar and a splash of water. Season with salt and pepper.
  5. Put a lid on and cook for about 10 minutes over low heat, until you get a thick sauce. You might need to add more water.
  6. Add the spinach and a squeeze of lemon juice. You can add a small ladleful of the pasta’s cooking water too. Put the lid back on and let the spinach wilt.
  7. By now the pasta should be ready, so drain and keep it warm.
  8. When the spinach has wilted, stir through the pasta, then serve.