Rotini Pasta (10.5 oz)
according to package instruction.
Fennel Bulbs (2)
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.
Drain the oil, chop
Sardines in Extra-Virgin Olive Oil (1 can)
Add the sardines to the skillet and cook for 1 minute. Add
, stir and turn off the heat.
Fresh Parsley (1 Tbsp)
Add pasta into the pan with a few tablespoons of the cooking water, stir.
Serve it up with some
Pine Nuts (1 handful)