I'm planning on trying this. Fettuccine with Tuna, Lemon and Capers (Fine Cooking) 1 lemon, 1/4 cup plus 2 Tbs. extra-virgin olive oil; more for drizzling 1/4 cup small capers, rinsed, drained, and patted dry 3 cloves garlic, thinly sliced 1 12-oz. can or 2 6-oz. cans solid white tuna in water, drained well 1/8 tsp. crushed red pepper flakes 3/4 lb. dried fettuccine Freshly ground black pepper 3 Tbs. chopped fresh flat-leaf parsley Zest the lemon into thin strips, or, using a vegetable peeler, shave off the zest, then slice into very thin strips. Juice the lemon to get 2 Tbs. juice. Heat 1/4 cup of the oil in a 10-inch pan over medium heat. Add the capers and cook until they start to brown and get crisp, 3 to 5 minutes. Stir in the lemon zest and cook until it starts to crisp and curl up, about 1 minute. Using a slotted spoon, transfer the capers and lemon zest to a plate lined with a paper towel. Reduce the heat to medium low, add the garlic to the remaining oil in the pan and cook, stirring, until it browns lightly but doesn't burn, 2 to 3 minutes. Add the tuna and red pepper flakes and cook until the tuna just heats through, about 2 minutes. Remove from the heat. Meanwhile, cook the fettuccine. Reserve 1/2 cup of the pasta water and drain the pasta. Return the saute pan to medium heat. Add the drained pasta, 1/4 cup of the reserved pasta water, 2 Tbs. of the lemon juice, and the remaining 2 Tbs. olive oil. Cook, tossing and stirring, for 1 to 2 minutes to blend the flavors. If the pasta isn't tender, add the remaining cooking water and continue to cook and stir until done. Season to taste with salt, pepper, and more lemon juice. Serve immediately, drizzled with a little olive oil and sprinkled with the capers, lemon strips, parsley, and a few grinds of black pepper.

Roasted Tomato Spaghetti (Real Simple) 3 tablespoons olive oil 1 cup chopped red onion 4 garlic cloves, minced 1/3 cup pitted kalamata olives (about 12) 3 anchovy fillets, drained (optional) 1/2 teaspoon crushed red pepper 1 teaspoon dried oregano 1 28-ounce can Italian plum tomatoes with juice (or fresh) kosher salt and black pepper 1 pound spaghetti 2 tablespoons chopped parsley Heat oven to 450 F. In a large ovenproof skillet or baking pan over low heat, combine the oil, onion, garlic, olives, anchovies (if desired), crushed red pepper, and oregano. Bring to a simmer, stirring, 2 minutes. Remove from heat, pour the tomatoes over the top, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to oven and roast for 20 minutes until the sauce is hot and bubbly and the onions are soft. Transfer the roasted tomato mixture to a food processor or blender and pulse once or twice (sauce should be chunky). Toss with cooked spaghetti and parsley.

Oh my, I want to make this. I love olives, cumin etc. Spanish Honey-Cumin Roasted Chicken (Fine Cooking) 5 large cloves garlic, peeled 1/3 cup sherry vinegar 1/3 cup fresh orange juice 1/4 cup honey 3 Tbs. olive oil 1 Tbs. plus 1 tsp. ground cumin 1-1/2 tsp. paprika 2 bone-in, skin-on chicken breast halves 4 bone-in, skin-on chicken thighs 1-1/2 tsp. kosher salt 4 oz. dried apricots (about 16) 24 green and black assorted olives, whole or pitted 4 sprigs fresh flat-leaf parsley or cilantro, for garnish (optional) Crush the garlic cloves and sprinkle with a little salt. Mince the garlic finely into a paste; you should have 1-1/2 to 2 Tbs. Set aside. In a small bowl, combine the vinegar, orange juice, honey, olive oil, cumin and paprika, and whisk until thoroughly combined. Wash and dry the chicken pieces thoroughly. Press down on the chicken breasts with the palm of your hand to flatten slightly (allowing rib cartilage to pop away or break in half). With a sharp knife, poke three or four slits in both sides of each piece of chicken to help the marinade penetrate. Put the chicken in a large nonreactive bowl and toss with the kosher salt. Add the garlic paste to the bowl and toss to coat the chicken. Add the marinade to the bowl and toss to coat. Add the apricots and olives and toss to combine. Wrap the bowl well with plastic and refrigerate for at least 6 hours and up to 24 hours. Take the chicken out of the refrigerator and pour the chicken and marinade into one 10x15-inch or two 7x11-inch Pyrex baking dishes. Adjust the chicken so it's skin side up and the pieces are evenly spaced. Tuck the apricots and olives under and around the chicken pieces. Sprinkle each piece of chicken with a pinch of salt. Let the chicken sit for at least 20 minutes or up to an hour to warm up a bit so it will cook more evenly. Meanwhile, heat the oven to 400F. Place pan in oven; after 30 minutes, baste occasionally with the pan juices to help brown the skin and keep the chicken moist. The chicken is done when it turns deep brown and the pan juices have reduced and a paring knife will slide easily into a thigh, about 1 hour. Make the pan sauce: Transfer the chicken pieces to a cutting board and tent with foil. Transfer the apricots and olives to a small bowl and reserve. With a large, shallow spoon, spoon off as much fat as possible. Add 2 Tbs. water to the pan (or 1 Tbs. to each of the two pans) and use a wooden spoon to scrape off enough of the baked-on pan drippings from the sides and bottom of the pan to form a slightly thickened, deeply colored, rich-looking sauce (you won't need to scrape the whole pan). Taste the sauce; if it's too intense, add a little more water; if it isn't flavorful enough, keep scraping and stirring. Cut each breast in half and serve a thigh and half a breast for each portion along with the reserved olives and apricots.

Made these a number of times Green Chile Squares =================== April 12/02 Perfectentertaining.com We love simple recipes, and this one certainly qualifies. With only three ingredients it whips up in under five minutes and then bakes unattended, making it perfect for parties. It can also be made up to 24 hours ahead of time and served hot, cold, or at room temperature. 2 cups grated Monterey Jack cheese 2 cans green chiles 4 well beaten eggs . Preheat the oven to 350 degrees. Sprinkle the cheese and chiles in the bottom of a 9X13 baking dish. Pour the eggs over the top. Bake for 30-40 minutes or until golden brown and firm. Cool to room temperature and then cut into squares. Preparation Time: 5 minutes