Fill a stock pot a little over half ways with cold 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 2 tbsp extra virgin olive oil

Meanwhile, roughly dice 1 small onion and roughly chop 4 cloves garlic

After heating the olive oil for a couple of minutes, add in the onion & garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in two 14.5 oz cans of diced tomatoes, 2 tbsp (8 grams) finely chopped parsley and season with sea salt & black pepper, mix together and simmer on a medium heat

Once the water comes to a boil in the stock pot, add in 2 ¼ cups penne pasta, cook until al dente (check package instructions)

Once the pasta is cooked al dente, turn off the heat on the sauce, using a slotted spatula, transfer the pasta into the pan with the sauce, shaking off any excess water

Drain 2 cans of tuna in olive oil into a sieve with a bowl underneath, flake the tuna and then add into the pan with the pasta & sauce, mix together until well mixed

Transfer the pasta into a 12 inch x 9 inch (30 cm x 22 cm) casserole dish, making sure it´s all in a flat layer, then finely grate in about 1 cup of Manchego cheese, making sure to coat the entire surface

Add into a preheated oven, bake + broil option (bottom + top heat), 210 C -410 F, bake until the cheese is fully melted, between 5 to 10 minutes, then remove from the oven

Sprinkle with the remaining fresh parsley and serve, enjoy!