Meanwhile, in a blender combine garlic, 2 tablespoons of olive oil, truffle oil, black truffle, parsley, thyme and ½ the cheese. Pulse until the mixture resembles a pesto. Season with salt and pepper; then set aside.
Heat a large skillet. Add 2 tablespoons of olive oil and blister the tomatoes.
Reserve a ½ cup of the pasta cooking water, then drain the pasta. Add drained pasta to the tomatoes, in the skillet. Add cooking water and bring to a simmer.
Remove the skillet from the heat and fold in the pesto mixture.
Garnish with arugula and remaining cheese.