Campanelle with Tomatoes and Feta

Directions

1. 1.

   Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

2. 2.

   Meanwhile, heat 3 tablespoons olive oil in heavy large skillet over high heat. Add green onions, garlic, and all tomatoes; sauté until tomatoes begin to soften and collapse, about 7 minutes. Sprinkle with salt and pepper.

3. 3.

   Drain pasta. Return to pot. Add tomato mixture, arugula, and remaining 3 tablespoons olive oil; toss until arugula begins to wilt. Season to taste with salt and pepper. Transfer pasta to plates. Sprinkle with feta cheese and serve.