Ingredients

• Sardines, 2 cans of good quality ones
• 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 

Method

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.