Heat a large fry pan with a medium heat and add in the olive oil

Meanwhile, finely chop the onion and roughly chop the garlic

Add the chopped onion and garlic into the pan with the hot olive oil, mix together

After 3 minutes and the onion is translucent, add in the paprika, dried oregano and dried thyme, quickly mix together, then add in the canned tomato sauce, canned diced tomatoes and season with sea salt, black pepper and a dash of white sugar, mix together and simmer

Once the tomato sauce has slightly thickened, about 5 minutes, add in the broth and raise to a high heat, when the broth comes to a boil add in the spaghetti, mix every 1 to 2 minutes

Meanwhile, pat the fresh mozzarella dry with paper towels, then cut into ¼ inch (.635 cm) thick slices

After 7 to 8 minutes and most of the broth has been absorbed, but there is still some left, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 4 minutes or until all the broth has been absorbed, then remove the lid and mix together, add in the slices of fresh mozzarella, all in a single layer, place the lid back on the pan and remove from the heat

Once the cheese is melted through, about 3 minutes, remove the lid, garnish with freshly chopped basil, serve at once, enjoy!