Campanelle with Tomatoes and Feta
A fresh Mediterranean-style pasta dish combining trumpet-shaped campanelle with cherry and grape tomatoes, peppery arugula, and crumbled feta cheese. The dish is brightened with green onions and garlic, all tossed in extra-virgin olive oil.
Ingredients
- •8 ounces campanelle
- •6 tablespoons extra-virgin olive oil
- •6 whole green onions
- •3 cloves garlic
- •1 pint cherry tomatoes
- •1 pint grape tomatoes
- •5 cups arugula
- •1½ cups feta cheese
Cooking Instructions
- 1.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
10 min
- 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.
7 min
- 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.
3 min
