Preparation Fusilli with baby spinach, caramelized onions and bread crumbs

Fill a pot with water and put to boil. In the meantime, peel the onions and cut into thin slices. Put some oil in a skillet and add the onions. Let brown for a couple of minutes and add the vinegar and cane sugar.

When the onions are well caramelized and the salt and pepper and turn off the heat. Put the bread in a food processor and toast it under the grill for 2 minutes.

Now you can cook the pasta until al dente and drain. Remember to keep aside some cooking water. Add the spinach in the skillet where you caramelized the onions and stir in the fusilli with a little cooking water and let go at high heat for a few minutes.

Serve with a drizzle of oil, salt and pepper and top with toasted bread crumbs.