1 pound uncooked rigatoni pasta
2 teaspoons olive oil
1/2 cup diced white onion
1 teaspoon minced garlic
1 pint cherry tomatoes, halved
1 teaspoon salt
1 (7-ounce) container Philia Roasted Red Pepper Feta Spread
3 cups (3 ounces) washed and trimmed arugula
2 teaspoons chopped parsley
1 tablespoon grated Parmigiano-Reggiano