Creamy Gochujang Tomato Pasta

Bring a large pan of salted water to the boil.

Heat the olive oil in a wide skillet over medium heat, add the cherry tomatoes and sliced garlic, and cook until the tomatoes soften and burst, 4–5 minutes.

Stir in the gochujang paste and cook for 1 minute until fragrant.

Add the pasta to the boiling water and cook until al dente, 8–10 minutes.

Then 8 min of waiting

Pour the double cream into the tomato and gochujang mixture in the skillet, stirring constantly over low heat until combined into a smooth, creamy sauce, 2–3 minutes.

Transfer the cooked pasta directly into the skillet using a slotted spoon, adding a splash of pasta water to loosen the sauce as needed.

Toss everything together over low heat until the pasta is evenly coated in the creamy sauce, 1–2 minutes.

Divide the pasta into bowls and top with sliced spring onions and toasted sesame seeds before serving.