①In a large pot of boiling salted water, cook spaghetti until al dente. Near the end of the time, reserve a half mugful of starchy pasta water.
②Whilst cooking spaghetti, in another large pot over medium heat, heat oil. Add pasted garlic, tuna, trimmed popye and arugula. Cook until juices are released. Season with salt, pepper, and instant consomme.
③Add spaghetti and pasta water. And toss to combine.