This pasta dish could be made in advance and left to cool and put in the fridge within 2 hours of cooking for up to 2 days in an airtight container.
- 1 small red onion
- 1 garlic clove
- 20 baby plum or cherry tomatoes
- 1 tablespoon softened butter (15g)
- ¼ teaspoon dried chilli flakes
- 100g wholewheat spaghetti
- 2 tablespoons balsamic vinegar (30g)
- 2 tablespoons rapeseed oil (30g)
- 100g baby spinach leaves
- 2 tablespoons finely grated Gran Moravia cheese (vegetarian Parmesan style alternvative)
- small handful fresh basil leaves (5g)
- salt (optional) and freshly ground black pepper
- Peel the onion, then cut in half and thinly slice. Peel the garlic and crush the flesh. Cut the tomatoes in half.
- Melt the butter in a frying pan over a medium heat. Add the onion, chilli flakes and season lightly with salt (optional) and pepper to taste. Sauté until the onion is tender. Stir in the garlic and reduce the heat to very low and cook for another 8-10 minutes until the onion is golden brown, stirring occasionally.
- Bring a large saucepan of water to the boil with a pinch of salt (optional). Add the spaghetti and carefully swirl it around so that it softens and goes into the water. Cook for 10-12 minutes or until tender or according to the packet instructions.
- Drain the spaghetti into a colander in the sink. Add the halved tomatoes with the vinegar and oil to the onion mixture and then toss with the pasta and spinach – the heat of the pasta will wilt the spinach immediately.
- Divide evenly between wide-rimmed pasta bowls and scatter over the cheese, then tear over the basil leaves to serve.
This pasta dish could be made in advance and left to cool and put in the fridge within 2 hours of cooking for up to 2 days in an airtight container. Reheat only once in the microwave. It would also be served as a salad, perhaps using a pasta shape that is more convenient to eat such as wholewheat penne or fusilli. Just remember to bring a fork if transporting.