Ingredients
Scale
- 1 box (16 oz) Short Pasta (Penne, Fusilli, or Cavatappi work best)
- 2 containers (5.2 oz each) Boursin Garlic & Fine Herbs Gournay Cheese
- 2 pints (approx. 4 cups) Cherry or Grape Tomatoes
- 3 tablespoons Extra Virgin Olive Oil
- Salt and Pepper to taste
- Fresh Basil or Parsley for garnish (optional)
- Reserved Pasta Water (the secret ingredient for silkiness)
Instructions
- Preheat your oven to 400°F (200°C). Grab a large 9×13 inch baking dish. Wash your cherry tomatoes and pat them dry. Place the tomatoes into the baking dish and drizzle them generously with olive oil. Sprinkle a pinch of salt and pepper over the tomatoes and toss them until they are well-coated. Clear a space in the center of the dish and place both rounds of Boursin cheese side-by-side in the middle.
- Slide the baking dish into the oven and bake for 25 to 30 minutes. You want the tomatoes to start bursting and the cheese to soften and turn slightly golden on top. While the cheese and tomatoes roast, bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until it reaches al dente texture. Before draining the pasta, scoop out at least one cup of the starchy pasta water and set it aside.
- Once the tomatoes have burst and the cheese is melted, remove the dish from the oven. Use a fork or a wooden spoon to smash the tomatoes and stir them into the melted Boursin cheese to create a thick, rustic sauce. Add the cooked pasta directly into the baking dish. Pour in half of the reserved pasta water and toss everything together. If the sauce feels too thick, add more pasta water until you reach your desired creaminess. Garnish with fresh herbs and serve immediately while steaming hot.
- Cook Time: 30 minutes