By Dr. Karen Lindsay and Professor Fionnuala McAuliffe

Serves 4


300g dried whole-wheat spaghetti

250g tinned tuna in oil

2 garlic cloves, peeled and crushed

1 tbsp capers, drained

30g tin anchovy fillets in oil

1 red chilli, deseeded and finely chopped

8 black olives, stoned

Small bunch of flat-leaf parsley, chopped

1 tsp ground cinnamon

400g tin chopped tomatoes

Juice of 1 lemon


  1. Cook the spaghetti in a large saucepan of boiling water for 10-12 minutes or until al dente. Drain and set aside in the saucepan.
  2. Drain the oil from the tinned tuna and anchovies into a frying pan and heat on medium. Add the garlic, anchovies, capers and chillies and cook for 2 minutes, stirring well.
  3. Break up the tuna with a fork and stir it into the frying pan along with the olives. Stir in the cinnamon and tinned tomatoes and bring to the boil then reduce the heat to simmer for 5 minutes.
  4. Tip the cooked spaghetti into the pan of sauce then add the parsley and lemon juice and toss everything together until the spaghetti is fully coated. Season well with black pepper and serve.


Fionnuala McAuliffe is Professor of Obstetrics and Gynaecology at National Maternity Hospital Dublin.

Dr. Karen Lindsay is a Postdoctural Fellow