Wash the tomatoes and cut in half. Sprinkle the inside surface of the tomatoes with a pinch of salt, pepper, sugar and herbs. Pour a little 'oil in a pan and place the tomatoes upside down. Cook over very low heat for about 30 minutes until they are a bit 'caramel. In another pan, pour a little 'oil and sauté a clove of garlic until it begins to turn golden. Add the tuna, drained well and chop with a wooden spoon, then cook over medium heat until it has absorbed the entire flavour. Pour the beer and cook on high heat until reduced, then turn off the heat, remove the garlic and add the chopped arugula. Boil a pot of water, add salt and throw the pasta. Drain still raw (about 5 min. before the end of cooking) keeping the cooking water, then finish cooking the pasta directly in the pan, adding a little water at a time. Cook over high heat until the pasta is “al dente” and quite dry, then decorate with confit tomatoes and a few leaves of arugula.
Recipes with pasta Fabianelli on the blog Noodloves