Save I wasn't planning to fall in love with a cheese that night, but there it sat in my fridge, a little wheel of Boursin I'd grabbed on impulse. I had cherry tomatoes blistering on the counter and pasta in the cupboard, so I threw them all in a dish and slid it into the oven. Thirty minutes later, the kitchen smelled like a bistro I couldn't afford, and I was scraping every last bit of creamy, garlicky sauce from the pan. It's the kind of meal that makes you feel like you've discovered a secret, even though it's almost too easy to admit out loud.
The first time I made this for friends, I panicked because I thought it looked too simple. But when I set the dish on the table, still bubbling and fragrant, everyone went quiet and just started eating. One friend looked up mid-bite and said it tasted like vacation, which is maybe the best compliment I've ever gotten. Now it's my go-to when I want to impress without the stress, and it never lets me down.
Ingredients
- Cherry tomatoes: These little bursts of sweetness roast down into jammy, caramelized gems that form the backbone of the sauce.
- Garlic: Minced fresh garlic infuses everything with warmth and depth, mellowing as it roasts alongside the tomatoes.
- Boursin cheese: This herbed, garlicky wheel of magic melts into pure creaminess and does all the heavy lifting for flavor.
- Heavy cream: Optional, but it turns the sauce even more luscious if you're feeling indulgent.
- Dried pasta: Penne or fusilli work best because their shapes grab onto the creamy sauce and hold it in every bite.
- Extra virgin olive oil: A good drizzle helps the tomatoes blister and keeps everything from sticking.
- Salt, black pepper, and red pepper flakes: Simple seasonings that let the Boursin and tomatoes shine without competing.
- Fresh basil: A handful torn over the top adds a pop of color and that unmistakable summer brightness.
Instructions
- Preheat and prep:
- Set your oven to 400°F so it's ready to work its magic. This temperature is hot enough to blister the tomatoes without burning the garlic.
- Toss the tomatoes:
- Tumble the cherry tomatoes into a baking dish with olive oil, garlic, salt, pepper, and red pepper flakes if you like a little heat. Make sure every tomato gets coated so they roast evenly.
- Nestle the cheese:
- Place the whole Boursin round right in the center of the tomatoes and drizzle a bit more olive oil over it. It looks almost too pretty to bake, but trust the process.
- Roast until melty:
- Slide the dish into the oven and let it roast for 25 to 30 minutes, until the tomatoes burst and the cheese is soft and bubbling. The smell alone will make you impatient.
- Cook the pasta:
- While everything roasts, boil your pasta in salted water until it's just al dente. Don't forget to save half a cup of that starchy pasta water before you drain it.
- Stir the sauce together:
- Pull the dish from the oven and use a spoon to mash the Boursin into the tomatoes, creating a creamy, glossy sauce. If you want it even richer, stir in the heavy cream now.
- Toss the pasta:
- Add the drained pasta and a splash of reserved pasta water to the baking dish, then toss everything together until every piece is coated. The pasta water helps the sauce cling perfectly.
- Taste and serve:
- Adjust the seasoning if needed, then tear fresh basil over the top. Serve it straight from the dish while it's still warm and everyone's still hungry.
Save There's something about pulling this dish out of the oven that feels like a small celebration, even on a Tuesday. The cheese bubbles, the tomatoes glisten, and for a moment the kitchen feels like the center of the world. It's comfort and indulgence wrapped up in one pan, and it never stops feeling like a gift.
What to Serve It With
This pasta is rich and creamy, so I like to balance it with something crisp and light. A simple arugula salad with lemon and olive oil cuts through the richness beautifully, and crusty bread is perfect for mopping up every last bit of sauce. If you're pouring wine, a chilled Sauvignon Blanc or Pinot Grigio is ideal, bright and clean enough to let the flavors shine.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to three days, though the sauce may thicken as it cools. When you reheat it, add a splash of milk or pasta water and warm it gently on the stovetop, stirring until it loosens back up. The microwave works in a pinch, but the stovetop brings the creaminess back to life much better.
Ways to Make It Your Own
This recipe is forgiving and loves to be adapted. I've stirred in wilted spinach, roasted zucchini, and even sun-dried tomatoes when I had them on hand, and each version felt like a new discovery. If you want protein, grilled chicken or sautéed shrimp fold right in, and swapping the pasta for whole wheat or gluten-free works without missing a beat.
- Try adding a handful of baby spinach right before tossing the pasta, it wilts into the sauce and adds a pop of green.
- A squeeze of lemon juice at the end brightens everything up and balances the richness.
- For a crispy contrast, top each serving with toasted breadcrumbs or pine nuts.
Save This is the kind of recipe that makes weeknights feel special and dinner parties feel effortless. I hope it becomes one of those dishes you reach for again and again, the way I do.
Recipe FAQs
- → What type of pasta works best?
Penne, fusilli, or similar sturdy pasta shapes are ideal as they hold the creamy sauce well.
- → Can I add extra vegetables?
Yes, sautéed spinach or roasted zucchini can be added for more texture and nutrition.
- → Is heavy cream necessary in the sauce?
Heavy cream is optional; it adds richness but the roasted tomatoes and Boursin cheese create plenty of creaminess on their own.
- → How do I prevent the tomatoes from burning?
Roast tomatoes at 400°F and keep an eye during the last few minutes to ensure they burst and caramelize without burning.
- → What garnishes complement this dish?
Fresh basil adds a bright, herbal note that contrasts nicely with the creamy sauce.
- → Can this dish be made gluten-free?
Yes, substituting regular pasta with gluten-free pasta works well without altering the flavors.