Pasta with Fennel and Sardines

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 can
(3.75 oz)

Sardines in Extra-Virgin Olive Oil

2

Fennel Bulbs

1 tsp

Brown Sugar

2 Tbsp

Extra-Virgin Olive Oil

1

Lemon , zested

10.5 oz

Rotini Pasta

or Short Pasta

1 Tbsp

Fresh Parsley , chopped

1 handful

Pine Nuts

Cooking Instructions

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Step 1

Boil Rotini Pasta (10.5 oz) according to package instruction.

Step 2

Thinly slice Fennel Bulbs (2) .

Step 3

In a skillet, heat up the Extra-Virgin Olive Oil (2 Tbsp) , add the fennel, Brown Sugar (1 tsp) and cook on low until slightly caramelized and fennel is soft.

Step 4

Drain the oil, chop Sardines in Extra-Virgin Olive Oil (1 can) .

Step 5

Add the sardines to the skillet and cook for 1 minute. Add Lemon (1) , stir and turn off the heat.

Step 6

Add Fresh Parsley (1 Tbsp) .

Step 7

Add pasta into the pan with a few tablespoons of the cooking water, stir.

Step 8

Serve it up with some Pine Nuts (1 handful) on top!