Slowly heat the extra virgin olive oil with the clove of garlic in a pan over low heat. Add the clean porcini mushrooms and cook on high heat for a few minutes.
Add the Pachino tomatoes cut in half, salt to taste and cooking for about another 4 minutes.
Cook the Tagliatelle Filotea in plenty of salted boiling water for 3 minutes, drain the egg pasta and toss it in the pan with the sauce, just long enough to mix all the ingredients.
Serve adding the finely chopped arugula, Parmigiano to taste and enjoy!