Drain the canned tuna into a fine sieve with a bowl underneath, flake the tuna, finely chop the onion, roughly chop the garlic and roughly chop the spinach

Heat a large fry pan with a medium heat

After 1 minute add in the olive oil from the canned tuna, the onion and garlic, mix together, after 3 minutes and the onion is translucent, add in the oregano, basil and thyme, quickly mix together, then add in the can of diced tomatoes and season with sea salt, black pepper and a dash of white sugar, mix together and simmer

Once the canned tomatoes have slightly thickened, about 3 minutes, add in the broth and raise to a high heat, once it comes to a boil, add in the pasta, mix every 2 to 3 minutes

About 8 to 9 minutes after adding the pasta and most of the broth has been absorbed, but there is still some broth left, add in the spinach, just over the pasta, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 3 minutes or until all the broth has been absorbed, then remove from the heat

Add in the drained tuna and mix together, let it rest for a couple of minutes to sligthly cool off, then add in the Greek yogurt at room temperature, season with black pepper, mix together until well mixed, serve at once, enjoy!