Tuna Spaghetti from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by Joh

Ingredients

• ½ teaspoon dried oregano, crushed
• Kosher salt
• ½ pound (225 g) spaghetti, linguini, or bucatini
• Freshly grated dry Jack, pecorino, or Parmesan cheese, for garnish
• ½ teaspoon crushed red pepper flakes
• 1 yellow onion, diced
• 2 cloves garlic, chopped
• 1 cup (240 ml) extra-virgin olive oil
• 1 bay leaf
• One 28-ounce (800-g) can crushed tomatoes
• One 7-ounce (200-g) jar or can imported tuna in olive oil, undrained if desired