Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper

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 tbsp. capers, rinsed and roughly chopped

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

• 2 tbsp. chopped parsley, optional

• Parmesan for grating, optional


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

While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper flakes and cook for a half-minute more, then turn off the heat.

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.

Apple Cinnamon Baked Oatmeal Cups

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 1/2 tsp. ground cinnamon

• 1/4 tsp. salt

• 1 c. milk, almond or regular

• 2 eggs

• 1/2 c. pure maple syrup

• 1 tsp. vanilla

• 1 medium Granny Smith apple, peeled, cored, and chopped (about 1 c.)


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.

Remove from oven and allow to cool in the pan for about 5 to 10 minutes, then remove the oatmeal cups and transfer to a wire rack to finish cooling. Store refrigerated in an airtight container for several days.

Tuna and Bean Salad

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

• 1 (15-oz.) can cannellini beans or borlotti beans, drained and rinsed

• 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

• 3 tbsp. extra-virgin olive oil

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


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.

In a small bowl or measuring cup, mix together the remaining vinegar, salt and pepper (to taste), garlic and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve.