Tagliatelle with Mushrooms, Tomatoes and Arugula

For the tagliatelle with mushrooms, tomatoes and arugula, sauté the shallots and garlic in olive oil until translucent, add the cleaned mushrooms, season with salt, pepper and a pinch of marjoram.

Cut the dried tomatoes into 1 cm wide strips and sauté them as well.

Cut the small tomatoes in half. Cut the rocket 2-3 times. Cook the fresh tagliatelle in enough salted water for 2-3 minutes and then drain (cook dried tagliatelle for about 8 minutes).

Mix the pasta with the mushrooms, tomatoes and arugula and season with salt and pepper.

Arrange the pasta in deep plates, drizzle with olive oil and sprinkle with Parmesan cheese.

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