For the confit tomatoes:

1. Halve the cherry tomatoes and arrange them on a baking tray, skin side down.
2. Season with olive oil, salt, a pinch of sugar and thyme.
3. Cook in the oven at 100–120°C for about 1 hour and 30 minutes, until they shrivel slightly but remain soft and juicy (alternatively, use the grill function in a microwave for about 10 minutes).

For the mushrooms:

1. In a wide pan, heat the oil with an unpeeled garlic clove.
2. Add the sliced mushrooms and sauté over high heat until they release their water and begin to brown.
3. Season with salt, pepper and a little chopped parsley.

Assembly:

1. Cook the calamarata in plenty of salted water until al dente.
2. Drain directly into the pan with the mushrooms, adding a ladle of pasta cooking water to bring everything together.
3. Add the confit tomatoes, stirring gently to avoid breaking them, setting a few aside for plating.
4. Turn off the heat and only at this point add the raw bresaola, stirring briefly: the residual heat will warm it slightly without cooking it, keeping it tender.
5. Finish with a drizzle of raw olive oil and fresh parsley.