Cover the tomatoes with boiling water; set aside to soak until reconstituted. Drain, reserving the soaking water. Cut the tomatoes into thin strips.

Set a wok over medium-high heat. Pour in 4 teaspoons of the oil and swirl it to coat the pan. Add the onion and stir-fry for 2 to 3 minutes, until translucent. Add the garlic and black pepper and stir-fry briefly.

Stir in the sun-dried tomatoes along with 6 to 8 tablespoons of the reserved soaking water. Cover the wok, reduce the heat, and simmer for several minutes, until the onion and tomatoes are tender. Stir in the olives and capers. Add the pasta, the remaining 2 teaspoons oil, half the basil and parsley, and the feta; toss well. Remove from the heat.

Line four plates with the arugula. Top with the pasta mixture. Serve immediately, garnished with the remaining basil and parsley.