Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

After 2 minutes, add in 2 shallots thinly sliced and 4 cloves garlic roughly chopped, mix with the olive oil, after 2 minutes and the shallots & garlic are lightly sauteed, add in ½ tsp sweet smoked paprika and quickly mix together, then add in a 14.5 oz can of diced tomatoes and season with sea salt & black pepper, mix together and raise to a high heat

After simmering the tomatoes for about 3 minutes, add in 2 cups vegetable broth, mix together and bring to a boil, then add in 2 cups uncooked penne pasta, mix together and cook for about 9 minutes, then place a lid on the pan and lower to a low-medium heat, after 3 to 4 minutes and the majority of the broth has been absorbed by the pasta, turn off the heat and remove the lid

Meanwhile, drain 2 cans of tuna in olive oil into a sieve with a bowl underneath, mix the tuna around to remove any excess oil

After leaving the pasta to slightly cool off, add in the drained tuna, ½ cup Greek yogurt at room temperature, 2 tbsp finely chopped parsley and season with black pepper, mix together until well mixed

Top off with finely chopped parsley and serve at once, enjoy!