Tomato and Tuna Pasta

1. Heat 1 tbsp garlic-infused olive oil in a saucepan over medium-high heat.
2. Add 1 small finely diced onion and sauté for 4 minutes until translucent.
3. Add 2 crushed garlic cloves and 145g / 5.1oz canned tuna (including the spring water in the tin), and cook for 1 minute.
4. Add 400g / 14.1oz canned chopped tomatoes, 0.5 tsp dried basil, 1 tsp smoked paprika, 2 tsp Worcestershire sauce, and freshly ground black pepper. Stir and simmer with the lid on for 10-15 minutes.
5. Cook 250g / 9oz dried pasta according to packet instructions.
6. Drain the pasta and stir into the sauce.
7. Serve topped with grated Cheddar while still hot.