1: In a small skillet, pour in olive oil from the tin and add in the tomatoes. Cook on medium heat until the tomatoes start to wrinkle and release their juices, about 10-12 minutes.
2: While the tomatoes are cooking, boil a pot of water and blanch the spring peas for 2 minutes.
3: Remove the peas and add the spaghetti to the pot of boiling water, cooking according to the package instructions.
4: To assemble, stir together the cooked spaghetti, blistered tomatoes, and blanched peas.
5: Top with basil leaves and branzino, garnishing the pasta with any excess oil and herbs from the tin.
