Fill a large stock pot half ways with cold water, season generously with sea salt and heat it with a medium-high heat

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

While the oi is heating up, finely mince 6 cloves of garlic, finely dice ½ onion and roughly chop ½ red bell pepper & ½ green bell pepper

After heating the oil for 3 minutes add in the diced onions and chopped up bell peppers, mix around with the olive oil, five minutes later add in the minced garlic and continue to mix, 30 seconds later add in a generous tsp of sweet smoked paprika and mix it all together, then add in ½ cup white wine and let it simmer

Once the wine has reduced in half, add in one 15 ounce can of tomato sauce, one 15 ounce can of diced tomatoes, 1 tsp of dried thyme and season with sea salt & black pepper, mix it all together until well combined and let it simmer on a medium heat

At this point, your water should be boiling in the stock pot, add in 8 ounces of spaghetti and cook until al dente (check the package instructions), then drain into a strainer, add the cooked spaghetti into the pan with the tomato sauce, turn off the heat, mix together until well combined, transfer into shallows bowls and sprinkle with freshly chopped parsley, enjoy!