Campanelle pasta with tomatoes and feta

8 ounces campanelle pasta (trumpet shaped or fusilli spiral shaped can be used)
6 T EVOO
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) agrugula
1 1/2 cups crumbled feta cheese (about 7 oz)

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

Meanwhile, heat 3 tablespoons olive oil in heavy large skillet over high heat. Add green onions, garlic and all tomatoes. saute until tomatoes gegin 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 of olive oil; toss until arugula begins to wilt.

Season to taste with salt and petpper. Transfer pasta to plates and sprinkle with feta cheese.