Pasta with Onion Cream and Toasted Bread

Method

1. Slice the onions. No need to chop finely, just slice.
2. In a pan, heat a little oil and a knob of butter (or just oil or just butter). Add the onions and a pinch of salt. Stir, cover, and cook on low heat for about 40 minutes, stirring occasionally and adding a little water if needed.
3. Meanwhile, prepare the toasted bread. In a separate pan, heat a generous drizzle of oil. Add breadcrumbs (or crumbled bread) and a pinch of salt. Toast until golden and crunchy. Optionally, add dried oregano.
4. Once the onions are soft and translucent, blend them with an immersion blender until smooth to create a creamy sauce. Adjust salt to taste.
5. Cook your preferred short pasta (e.g., sedani) in boiling salted water until al dente, reserving some pasta water.
6. In the same pan used for the onions, reheat the onion cream. Add a splash of pasta water to thin it if needed.
7. Drain the pasta slightly early and add it to the pan with the cream. Mix well, adding more pasta water as needed to create a creamy consistency. Season with freshly ground black pepper (optional).
8. Serve the pasta topped with the oregano-toasted breadcrumbs.