Finely grate the fresh tomatoes, thinly slice the roasted peppers, thinly slice the black pitted olives, finely chop the onion and roughly chop the garlic

Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

At the same time, heat a large fry pan with a medium heat and add in a generous 2 tbsp extra virgin olive oil

After 1 minute add in the chopped onion and garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in the sliced roasted red bell peppers, 2 tsp hot smoked Spanish paprika, 1 tsp sweet smoked Spanish paprika and 1 tsp dried thyme, quickly mix together, then add in the grated tomatoes, the sliced black olives and season with sea salt & black pepper, mix together and simmer on a medium heat, between 10 to 12 minutes or until thickened

Once the water comes to a boil in the stock pot, add in 8 oz penne pasta, mix every 1 to 2 minutes, once cooked al dente (check package instructions), reserve ½ cup (120 ml) of the starchy water and then drain the pasta into a colander

After simmering the tomato sauce for 10 to 12 minutes and it has really thickened up, remove from the heat, if your sauce is to thick, add in a little of the starchy water

Transfer the penne pasta into shallow bowls and top off with the spicy tomato sauce, finely grate a kiss of Manchego cheese over the sauce and sprinkle with freshly chopped parsley, serve at once, enjoy!