Recipes: Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper; Apple Cinnamon Baked Oatmeal Cups; Tuna and Bean Salad

Serves 2

Note: Adapted from the New York Times.

• 1/2 lb. spaghetti

• Salt

• 3 tbsp. extra-virgin olive oil

• 4 cloves garlic, peeled and roughly chopped

• 4 anchovy fillets, rinsed and roughly chopped

• 1/2 tsp. red pepper flakes, or to taste

• 2 tbsp. chopped parsley, optional

• Parmesan for grating, optional

Directions

Put the spaghetti in a large pot of well-salted, rapidly boiling water and cook only until firmly al dente, 8 to 10 minutes.

Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan, if desired.

Makes a dozen.

Note: The batter will have more liquid than you might expect; be sure to distribute the liquid evenly when filling muffin cups. From Bill Ward.

• 3 c. old-fashioned rolled oats

• 1 tsp. baking powder

• 1/4 tsp. salt

• 1 c. milk, almond or regular

• 2 eggs

• 1/2 c. pure maple syrup

• 1 tsp. vanilla

Directions

Preheat oven to 350 degrees. Spray a 12-count muffin pan very well with nonstick cooking spray and set aside.

In a large mixing bowl, add the oats, baking powder, cinnamon and salt and mix until well combined.

In a separate mixing bowl, whisk together the milk, eggs, maple syrup and vanilla until fully combined. Add the dry ingredients into the wet ingredients and mix until well blended. Add the chopped apple and mix gently until incorporated.

Evenly distribute the mixture among all 12 cups in the prepared muffin pan. Bake for 25 to 27 minutes, or until the tops of the oatmeal cups are lightly golden brown and firm.

Serves 2 as a main dish, 4 as a starter.

Note: For a nondairy version, use an additional 1 tablespoon of olive oil instead of the yogurt. Adapted from the New York Times.

• 1 small or 1/2 medium red onion, peeled and very thinly sliced

• 1 tbsp. plus 1 tsp. red wine vinegar or sherry vinegar, divided

• 1 (6 1/2-oz.) can water-packed tuna, drained

• 3 fresh sage leaves, slivered

• 2 tbsp. finely chopped flat-leaf parsley

• Kosher or sea salt and freshly ground pepper

• 1 clove garlic, finely minced

• 1/2 tsp. Dijon mustard

• 1 tbsp. plain low-fat or nonfat yogurt (see Note)

Directions

Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.

In a medium bowl or salad bowl, combine the tuna, beans, onions, sage and parsley.