1 clove garlic, minced
14 oz. ripe tomatoes
Freshly ground pepper
1 tsp. oregano
Grated pecorino cheese (optional)
1/2 c. olive oil
Salt to taste
4 oz. tuna in oil
10 oz. spaghetti

Fry the garlic in the oil in a small saucepan. Remove the garlic as soon as it begins to brown and add the peeled, chopped and seeded tomatoes. Season lightly with salt and pepper and cook over high heat for about 20 minutes. Flake the tuna with a fork and add to the saucepan. Sprinkle in the oregano. Stir and cook gently for a further 5 minutes. Cook the spaghetti for 10-12 minutes in plenty of boiling salted water. Drain when "al dente" and cover immediately with the hot sauce. Serve without cheese or, if desired, with grated pecorino cheese.