Remove the skin of the red onions and garlic. Cut the onions in rings and finely chop the garlic. Melt the butter in a frying pan on medium-high heat. Sautee the onions in the butter together with the thyme leaves and a pinch of black pepper. Add the garlic as soon as the onions start to look translucent. Sautee for about 15 minutes, until the onions are soft and caramelized.
Bring a big pot of water with salt to a boil. Cook the rigatoni according to the instructions on the package. Drain the rigatoni and set aside.
Add the red wine vinegar to the onions and cook for another 2 minutes. Coarsely chop the olives. Add the rigatoni, olives and half of the Apetina Cubes in Oil Sundried Tomato to the onion mixture. Add the spinach in parts, cooking and reducing its size and adding a new batch whenever the previous batch has shrunk. Divide the gnocchi over 2 plates and garnish with the rest of the Apetina Cubes in Oil Sundried Tomato.
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