Sardine and herb pasta

Sardine and herb pasta for Golden Groves olive oil

Feeds 4

Sardines, 2 cans of good quality ones in extra virgin olive oil

 

Tomatoes, 10 cherry

Basil, 1 bunch

Mint, 1 bunch

Parsley, 1 bunch

Chives, 1 bunch

Spring onion, 2

Olive oil, ½ cup

Garlic, 2 cloves

Lemon zest, of 1

Lemon, of 1

Pasta, 500g dried fettuccine or equiv. fresh

Salt and pepper to taste 

Pick the herbs from the stems and chop finely and put in a small bowl. Sprinkle with a pinch of salt and cover with olive oil. Chop the garlic, zest the lemon and add to the bowl too. Give it a stir with a spoon and set aside. 

Chop tomatoes in half and set aside. 

Cook the pasta in a pot of salty water then drain, put the pasta in a bowl and toss through the bowl of herbs with the oil and the tomatoes. Squeeze the juice of the lemon over the pasta if you want, but I like it with just the zest.

Break up the sardines gently with a fork and toss them through the pasta. Season with salt and pepper and serve while it’s hot.