SEASON SARDINES IN OLIVE OIL RECIPES

Steps:

• Bring a large pot of water to a boil
• Meanwhile, place the bread in a food processor (or blender) and pulse until uniform coarse breadcrumbs result, about 1 minute
• Set aside
• Pour the olive oil from the tin of sardines into a large pan and heat over medium heat
• Add the garlic and sauté for 1 minute
• Add the breadcrumbs and stir continuously until golden brown and crunchy, about 4 minutes
• Remove from the heat to prevent burning, transfer the toasted breadcrumbs to a plate and set aside
• Clean the pan
• Heat the EVOO in the same pan over medium-high heat, add the onions and sauté until just caramelized, about 5 minutes
• Add the sardines, breaking them into pieces with a fork, and mix evenly with the onions
• Stir in the capers, parsley, lemon zest and red pepper flakes
• Squeeze in the juice from the lemon
• Mix the sauce gently and turn off the heat
• Cook the spaghetti in the boiling water until just al dente, about 7 minutes
• Drain and reserve ½ cup of the pasta water
• Add the spaghetti to the sauce, season to taste with salt and pepper and mix until evenly combined
• Turn the heat to medium, add the pasta water and cook, stirring, until the liquid is absorbed, about 1 minute
• Sprinkle the pasta with the toasted breadcrumbs, reserving some for serving, then mix again
• Serve immediately, topping each portion with another pinch of breadcrumbs
• Garnish with a lemon wedge and sprig of parsley

Steps:

• Heat oven to 450 degrees. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.
• Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.
• Meanwhile, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper.
• Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.
• Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a spatula or wooden spoon, gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and get increasingly saucy. Pour olive mixture over the chicken, then serve.