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!
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