Spanish tuna pasta with paprika and garlic

Drain the tuna in a sieve over a bowl, keeping the oil, and shake off the excess.

Peel and thinly slice the garlic; finely chop the parsley.

Heat a large fry pan over medium and add three tablespoons of the reserved tuna oil.

Saute the sliced garlic three to four minutes, mixing continuously, until lightly browned -- further than that turns it bitter.

Add the smoked paprika and mix quickly so it coats the garlic.

Add the tomato sauce, season with salt and pepper, mix and simmer about three minutes until slightly thickened.

Add the vegetable broth, raise to high and bring to a boil.

Add the pasta and cook eight to nine minutes, stirring every couple of minutes so it does not stick.

Cover, lower the heat and simmer two to three minutes more until the pasta is just al dente.

Off the heat, mix in the drained tuna and the chopped parsley.