Add 1 liter vegetable broth into a stock pot and heat with a medium-high heat

Meanwhile, roughly chop 1 head of garlic (skins removed from the cloves), roughly chop ½ onion, cut 15 black pitted olives in half lengthwise and finely chop a handful of fresh parsley

Heat a fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the diced onion and chopped garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in 1 tsp sweet smoked paprika and ½ tsp dried thyme, mix together, then add in a 15 oz can of diced tomatoes, the chopped black olives, 2 tbsp (8 grams) of the finely chopped parsley and season with sea salt & black pepper, mix together and lower the fire to a low-medium heat and simmer

Once the broth comes to a boil in the stock pot, add in 2 cups of uncooked penne pasta, cook al dente (check the package instructions in your pasta), then remove from the heat and add into a colander

Turn the heat off in the pan with the sauce, add in the penne pasta and mix together until well combined

Add the pasta into a casserole dish, making sure it´s all in a flat layer, then add some slices of thinly sliced Manchego cheese over the pasta

Add the casserole dish into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F

After 5 minutes and the cheese is melted, remove from the oven, sprinkle with finely chopped parsley, enjoy!