Save I stumbled onto this recipe on a Wednesday night when I had nothing but a tub of Boursin cheese, some sad-looking cherry tomatoes, and zero motivation. Tossing everything into one dish and letting the oven do the work felt less like cooking and more like survival. But when I pulled it out thirty minutes later, the tomatoes had split open into sticky, sweet puddles and the cheese had melted into this luscious, herb-flecked cloud. I stood there with a wooden spoon, tasting it straight from the pan, and realized I'd accidentally made something I'd crave on purpose. Now it's the dish I make when I want to feel like I'm treating myself without actually trying.
The first time I made this for friends, I served it straight from the baking dish because I didn't want to dirty another bowl. Everyone grabbed forks and crowded around the counter, twirling pasta and fighting over the garlic cloves that had gone soft and sweet in the oil. Someone said it tasted like the kind of thing you'd eat in a tiny Italian kitchen with the windows open, and I didn't have the heart to tell them I'd barely followed a recipe. That night, with empty wine glasses and the scrape of forks on ceramic, it became more than just dinner.
Ingredients
- Cherry tomatoes (600 g): Small and sweet, they burst in the oven and create their own sauce, so don't skip the roasting step or you'll lose all that concentrated flavor.
- Garlic (3 cloves, minced): It mellows out as it roasts, turning nutty and almost sticky, which is why I always add an extra clove when no one's looking.
- Boursin cheese (150 g, Garlic & Fine Herbs): This is the magic ingredient that melts into a creamy, herbed sauce without you having to whisk or stir anything fancy.
- Heavy cream (60 ml, optional): I usually skip it, but on nights when I want the sauce to cling to every piece of pasta, I'll drizzle it in.
- Pasta (350 g, penne or fusilli): Short shapes with ridges grab the sauce better than smooth noodles, and they're easier to eat straight from the pan.
- Extra virgin olive oil (2 tbsp): Good oil makes a difference here since it coats the tomatoes and helps them caramelize without drying out.
- Salt, black pepper, red pepper flakes: Just enough to wake everything up, though I tend to go heavy on the pepper flakes when I'm feeling bold.
- Fresh basil: Torn at the last second, it adds a brightness that cuts through all that creamy richness.
Instructions
- Get the oven ready:
- Preheat to 400°F (200°C) so it's hot enough to blister the tomatoes and melt the cheese into submission.
- Prep the tomatoes:
- Toss them in a large baking dish with olive oil, garlic, salt, pepper, and those optional red pepper flakes. Make sure they're coated evenly so every bite tastes intentional.
- Nestle the cheese:
- Drop the whole round of Boursin right in the center of the tomatoes and drizzle a little more oil over the top. It looks dramatic and cooks like a dream.
- Roast until magic happens:
- Let everything bake for 25 to 30 minutes, until the tomatoes collapse and the cheese turns soft and wobbly. Your kitchen will smell like a French herb garden.
- Cook the pasta:
- Boil it in salted water until it's al dente, then save half a cup of that starchy pasta water before you drain. That water is liquid gold for loosening the sauce later.
- Mix it all together:
- Stir the melted Boursin into the tomatoes until it becomes a creamy, herb-speckled sauce, then add the cream if you want it extra lush. Toss in the pasta and enough reserved water to make it silky.
- Taste and tweak:
- Adjust the salt, pepper, or heat to your liking, then tear some fresh basil over the top before you serve it.
Save There's a moment, right after you toss the pasta into the dish and the sauce clings to every piece, when you realize this is the kind of recipe you'll make over and over without thinking. It's forgiving, it's fast, and it tastes like you care. I've served it on birthdays, on Tuesdays, after long days when I needed something warm and easy. Every time, it delivers.
How to Make It Your Own
I've thrown in handfuls of spinach right before serving, and the leaves wilt into the hot pasta like they were always meant to be there. Roasted zucchini or bell peppers work just as well if you want more vegetables without extra effort. Once, I stirred in leftover grilled chicken and it turned into a whole different meal, heartier and more filling. If you eat seafood, shrimp tossed in at the end with a squeeze of lemon makes it feel fancy enough for guests.
What to Serve It With
This dish is rich enough to stand alone, but I like to serve it with a simple green salad dressed in lemon and olive oil to cut through the creaminess. A crusty baguette for mopping up the sauce never hurts either. If you're drinking wine, something crisp and bright like Sauvignon Blanc or Pinot Grigio keeps things balanced without overwhelming the herbs. On cooler nights, I've paired it with roasted Brussels sprouts and it felt like a full autumn menu.
Storage and Leftovers
Leftovers keep in the fridge for up to three days, and honestly, they taste even better the next day when the pasta has soaked up all that tomatoey, garlicky sauce. I reheat it gently on the stovetop with a splash of water or cream to bring back the silkiness. You can also freeze portions in airtight containers for up to a month, though the texture of the tomatoes softens a bit after thawing.
- Add a drizzle of olive oil when reheating to refresh the flavor.
- If the sauce looks dry, a spoonful of pasta water or cream will bring it back to life.
- Store in shallow containers so it cools quickly and reheats evenly.
Save This is the recipe I reach for when I want to feel taken care of without asking anyone else to do the work. It's simple, it's warm, and it never lets me down.
Recipe Questions & Answers
- → What type of pasta works best?
Penne, fusilli, or any firm dried pasta works well, providing good texture and surface area for the creamy sauce to cling.
- → Can I add extra creaminess?
Yes, stirring in a bit of heavy cream after roasting enhances richness without overpowering the herbed cheese flavor.
- → How do I prevent the tomatoes from drying out?
Coat the tomatoes evenly with olive oil before roasting to keep them juicy while they caramelize beautifully in the oven.
- → Are there suitable variations for added vegetables?
Sautéed spinach or roasted zucchini complement the dish well, adding more texture and nutritional value.
- → What garnishes enhance this dish?
Fresh basil leaves provide a bright, aromatic finish that balances the creamy and roasted flavors perfectly.