Campanelle with Tomatoes and Feta

Name: Campanelle with Tomatoes and Feta
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)

By Rozanne GoldPhotography by Brian Leatart

March 6, 2007

Recipe notes