Curried tomato and arugula pasta

As we all know, wilted arugula + pine nuts + garlic/lemon/parmesan + thin spaghetti = dinner when you have less than fifteen minutes and need to get in several of your five a day in one sitting.  One day I ran out of parmesan, but had cherry tomatoes and curry powder; the rest is history.

1. Cook the spaghetti (life is short, so I used angel hair) in a large pan, seasoning generously with salt. Drain and set aside.
2. Meanwhile, slice several cherry tomatoes into quarters.
3. Wipe the pan down, then place back onto the hob on medium heat. Place the pine nuts to one side, and add a dash of olive oil to the other. Fry the tomatoes, seasoning with lots of curry powder, pressed garlic, and Italian seasoning.
4. Once the tomatoes begin to soften (this usually takes just a couple of minutes), throw in a large handful (or three) of arugula and toss until slightly wilted. Season lightly with salt. Add the spaghetti back to the pan, and mix well before serving.

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