Boil Rotini Pasta (300 gram) according to package instruction.
Thinly slice Fennel Bulb (2).
In a skillet, heat up the Extra-Virgin Olive Oil (2 tablespoon), add the fennel, Brown Sugar (1 teaspoon) and cook on low until slightly caramelized and fennel is soft.
Drain the oil, chop Sardines in Extra-Virgin Olive Oil (1 can).
Add the sardines to the skillet and cook for 1 minute. Add Lemon (1), stir and turn off the heat.
Add Fresh Parsley (1 tablespoon).
Add pasta into the pan with a few tablespoons of the cooking water, stir.
Serve it up with some Pine Nuts (1 handful) on top!