Campanelle With Tomatoes And Feta

8 ounces campanelle (trumpet-shaped pasta) or fusilli (spiral-shaped pasta)
6 tablespoons extra-virgin olive oil, divided
6 green onions, chopped (about 1 cup)
3 large garlic cloves, minced
1 pint whole cherry tomatoes
1 pint whole grape tomatoes
5 cups (loosely packed) arugula
1 1/2 cups crumbled feta cheese (about 7 ounces)

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

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.

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.

Serves: 4