Boil water in a large skillet, sprinkle ½ teaspoon salt and toss in pasta. Drop 1 tablespoon olive oil in it and cook for 7 minutes. Drain, leaving about ¼ cup of the water.

Boil water in the same skillet for peas this time. Drop the peas in the boiling water and cook until tender but still a bit firm, for about 5-10 minutes. Drain and transfer into very cold water. Drain, set aside.

Heat 2 tablespoons olive oil in a large skillet over medium heat.

Add the halved cherry tomatoes, put a lid on the skillet and let the tomatoes get a little tender for about 5 minutes stirring a few times.

Season it with salt and black pepper.

Toss in pasta, peas and ¼ cup water in which you cook pasta. Stir and take it from heat.

Serve warm or cold.