linguine with spicy tuna sauce

jar (7-8 ounce) oil-preserved tuna (I like Tonnino or Ortiz brands)

Sea salt

extra-virgin olive oil

or 2 garlic cloves, finely sliced

medium-hot chili (such as Aleppo) or 1/2 teaspoon crushed red pepper

dry-packed sundried tomatoes, cut into slivers (soak in hot water for 10 minutes if very dry)

linguine or spaghetti

EACH chopped fresh thyme and Italian parsley or 1/2 teaspoon crumbled dried oregano