While the tomato sauce is simmering, cook the pasta 1 minute less than indicated on the package.
Rinse the arugula and dry on a paper towel. Cut the cherry tomatoes in half or quarter.
A few minutes before serving, add the basil leaves, cherry tomatoes and feta to the tomato sauce. Cook for two minutes.
Before draining the pasta, remove about 10 cl of the cooking water. Add this water rich in starch to the tomato sauce, this will give the sauce a nice consistency and will allow it to bind better with the pasta.
Drain the rigatoni and pour them directly into the pan with the tomato sauce, which is still cooking over a low heat.
Add the arugula and mix well. Serve hot.
To finish, I like to add a last dash of extra virgin olive oil to give a nice shine to the dish and also for the taste!