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.