Creamy Pollock Spaghetti With Cherry Tomatoes & Chilli

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Add your pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the spaghetti for just 7-9 min or until cooked with a slight bite (it will keep cooking in the sauce later!)

Once done, drain the cooked pasta, reserving a cup of the starchy pasta water

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of olive oil over a medium-high heat

Chop your cherry tomatoes in half

Once hot, add the halved cherry tomatoes to the pan with a pinch of salt and cook for 2 min or until starting to soften

Once the tomatoes have started to soften, add your roasted garlic paste, chilli flakes (can't handle the heat? Go easy!), finely chopped tomatoes, Chinese rice wine and soft cheese to the pan with a generous pinch of salt and pepper

Cook for 30 secs or until starting to thicken slightly

Add your diced pollock (unevenly sized diced pollock? Chop any larger ones into bite-sized pieces!) to the sauce and cook, covered, for 4-5 min further or until cooked through

Tip: Your fish is cooked when it turns opaque and flakes easily

Once the fish is cooked, add the drained pasta and a splash of the starchy pasta water and give everything a good mix up – this is your creamy pollock spaghetti with cherry tomatoes & chilli