Spanish Tuna Pasta With Paprika &amp; Garlic

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2 cans tuna in olive oil (4 oz / 110 grams each)

8 cloves garlic

2 tsp sweet smoked Spanish paprika (5 grams)

14.5 oz canned tomato sauce (410 grams)

2 ½ cups vegetable broth (600 ml)

2 ¼ cups penne pasta (8 oz / 225 grams)

handful fresh parsley

pinch sea salt

dash black pepper

Drain the cans of tuna into a fine sieve with a bowl underneath, gently shake the tuna to remove any excess oil, thinly slice the cloves of garlic and finely chop the parsley
Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) of the olive oil from the canned tuna
After a couple of minutes add in the sliced garlic, mix continuously, after 3 to 4 minutes and the garlic is lightly browned, add in the paprika, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together and then simmer
Once the tomato sauce has slightly thickened, about 3 minutes, add in the broth and turn it up to a high heat
When it comes to a boil add in the pasta, mix every 2 to 3 minutes, after 8 to 9 minutes and most of the broth has been absorbed by the pasta, but there is still some broth left, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 3 minutes or until the pasta is cooked al dente, then remove from the heat
Add the drained tuna into the pasta and the chopped parsley, mix together until well combined, serve directly out of the pan or transfer into serving dishes, enjoy!