Recipe information
Yield
Makes 4 Servings
Ingredients
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 tomatoesnly sliced pancetta (Italian bacon), coarsely chopped
5
cups (loosely packed) arugula
1
1/2 cups crumbled feta cheese (about 7 ounces)
Need to make a substitution?
Preparation
Step 1
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Step 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.
Step 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.