Bring a large pan of salted water to a rolling boil and add the pasta. Leave to cook according to packet instructions.
While the pasta is cooking, heat the oil in a large frying pan and add the onions with a pinch of salt. Cook until beginning to soften, before adding the garlic and frying for a further minute, stirring continually.
Add the vinegar, sultanas, capers, and chicory to the pan and cook for a few minutes to soften the sultanas. Add a splash of pasta water to create steam, which will help the chicory to soften.
When the pasta is cooked, drain and add to the pan with the walnuts and toss everything together. Serve hot, topped with freshly ground black pepper.
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