1 lb. shrimp, peeled
16 oz. Campanella pasta
3 Tbsp. ATTILIOS THAI CHILI EVOO
3 Tbsp. Basil EVOO
6 green onions, chopped
3 large garlic cloves, minced
1-pint cherry tomatoes
1-pint grape tomatoes
Salt and freshly ground black pepper to taste
5 cups loosely packed arugula or spinach (about 7oz)
Feta or goat cheese

Cook pasta with a bit of Basil EVOO just until tender. Meanwhile, heat three Tbsp. of Thai chili EVOO in a heavy skillet over high heat. Add green onions, garlic, and all tomatoes; sauté until tomatoes begin to soften and collapse, about seven minutes. Sprinkle with salt and freshly ground black pepper. Drain pasta. Return to pot.

Add tomato mixture, arugula or spinach, and three Tbsp. of Basil EVOO; toss until the arugula or spinach begins to wilt. Season again to taste with salt and freshly ground black pepper. Transfer pasta mixture to plates. Sauté shrimp in Basil EVOO and place on top of pasta mixture. Sprinkle with feta or goat cheese and serve