Separate the cloves from the head of garlic, then gently twist each clove to easily remove the skins, drain the can of black pitted olives into a fine sieve and shake off any excess water, rinse the cherry tomatoes and the mushrooms, then pat the mushrooms dry, making sure to remove any dirt

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

After a couple of minutes add in the cloves of garlic, mix continuously, after 1 minute add in the mushrooms, mix continuously, once the mushrooms are lightly sauteed, about 5 minutes, add in the cherry tomatoes, continue to mix and go for 2 to 3 minutes or until the cherry tomatoes are lightly sauteed

Once the cherry tomatoes are lightly sauteed, add in the black pitted olives, sweet smoked paprika, dried parsley, dried thyme and season with sea salt & black pepper, quickly mix together, then add in the wine, mix and then simmer for a couple of minutes

After 3 minutes and the alcohol has cooked off from the wine, add in the vegetable broth, raise to a high heat and give it a gentle mix, once it comes to a boil add in the pasta, mix every 2 minutes, after 9 to 10 minutes and most of the broth has been absorbed, but there is still plenty of broth left, place a lid on the pan and lower to a low-medium heat

After 2 to 4 minutes and the pasta is cooked al dente (check pasta package instructions), remove the lid, add in the mozzarella balls, place the lid back on the pan and turn off the heat, let it sit for 1 minute, then remove the lid and garnish with fresh parsley, serve right out of the pan, enjoy!