By Dr. Karen Lindsay and Professor Fionnuala McAuliffe
2 tbsp olive oil
1 medium red onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
2 x 400g tins chopped tomatoes
2 tsp tomato puree
2 tsp red wine vinegar
Pinch of caster sugar
350g whole-wheat spaghetti
250g tinned tuna in brine, drained
200g fresh green beans, trimmed and halved
Handful fresh basil leaves
- Heat the oil in a large saucepan then add the onion and garlic and cook for 3-4 minutes.
- Add the tinned tomatoes, tomato puree and vinegar and season with the sugar and a little salt and pepper. Simmer gently for 12-15 minutes.
- Meanwhile, cook the spaghetti in a large saucepan of boiling water for about 10 minutes or until al dente. Drain off all but about 2 tablespoons of the cooking water and drizzle a little olive oil over the pasta.
- Add the green beans to the sauce and flake over the tuna then stir to combine and heat through. Pour the sauce over the spaghetti in the saucepan, add the basil leaves and toss everything well together until the spaghetti is coated in the sauce. Serve garnished with a couple of extra basil leaves.
Fionnuala McAuliffe is Professor of Obstetrics and Gynaecology at National Maternity Hospital Dublin.
Dr. Karen Lindsay is a Postdoctural Fellow