Gigantes with Tomato and Dill by Ella Mittas of Ela Melbourne

Serves 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 
Golden Groves Organic Extra Virgin Olive Oil, 1/2 cup 
Garlic, 2 cloves 
Lemon zest, of 1 
Lemon, of 1
Pasta, 500g dried fettuccine 
Salt and pepper to paste 



  1. 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. 
  2. Chop the garlic, zest the lemon and add to the bowl too. 
  3. Give it a stir with a spoon and set aside. 
  4. Chop tomatoes in half and set aside. 
  5. Cook the pasta in a pot of salty water then drain.
  6. Put the pasta in a bowl and toss through the bowl of herbs with olive oil and the tomatoes. 
  7. Squeeze the juice of the lemon over the pasta if you want, but I like it with just the zest. 
  8. Break up the sardines gently with a fork and toss them through the pasta. Generously season with salt and pepper and serve whilst it's hot.