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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.

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