1. Spread a pint or two of grape tomatoes on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Put in 425 degree oven for 15-20 minutes.
2. Bring a pot of water to a boil. Add one bag of frozen peas; bring back to a boil and drop in a pound of whole wheat thin spaghetti. Cook according to package directions and drain, reserving about 1/2 a cup of pasta water.
3. Heat a little bit of olive oil in a cast iron or non-stick skillet. Place thawed pollack fillets, seasoned with salt and pepper, into the skillet and cook for 3-4 minutes on each side. Flake and set aside.
4. Roughly chop a handful of fresh basil leaves and set aside.
5. When the tomatoes are looking a little shriveled on top, take them out and transfer them to a large bowl or pot. Add the pasta water and mash with a potato masher. Stir in the basil; then add the pasta and peas, as well as the fish pieces, and stir to combine. Season with salt and pepper to taste, and though we went cheeseless this time, I'm sure some parmesan cheese would be lovely at this point as well :)
Enjoy!
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