Drain the canned tuna into a fine sieve with a bowl underneath, gently flake the tuna to remove any excess olive oil

Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) of the olive oil from the canned tuna

In the meantime, finely chop the onion and roughly chop the garlic

Add the chopped ingredients into the hot fry pan, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and dried thyme, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together and then simmer

After 3 to 4 minutes and the tomato sauce has slightly thickened, add in the broth and raise to a high heat, gently mix together

Once it comes to a boil, add in the spaghetti, mix every 1 to 2 minutes so the pasta doesn't stick together and it all evenly cooks

After 7 to 8 minutes and most of the broth has been absorbed but there is still plenty of liquid left, place a lid on the pan and lower to a low medium heat, simmer for 2 to 4 minutes or until the spaghetti is cooked al dente, then remove the lid and then the pan from the heat

Add the reserved canned tuna over the pasta, along with the chopped parsely, mix together until well mixed

Sprinkle the grated cheese over the pasta, serve directly out of the pan or transfer into serving dishes, enjoy!