Campanelle with Tomatoes and Feta

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.

3. 3

   Add green onions, garlic, and all tomatoes; saute until tomatoes begin to soften and collapse, about 7 minutes.

4. 4

   Sprinkle with salt and pepper.

5. 5

   Drain pasta.

6. 6

   Return to pot.

7. 7

   Add tomato mixture, arugula, and remaining 3 tablespoons olive oil; toss until arugula begins to wilt.

8. 8

   Season to taste with salt and pepper.

9. 9

   Transfer pasta to plates.

10. 10

    Sprinkle with feta cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.