Pin It I grabbed a round of Boursin on impulse one rainy Tuesday, mostly because it was on sale and I liked the box. That night, my fridge was nearly empty except for a pint of cherry tomatoes starting to wrinkle and half a box of penne. I tossed everything into a dish, slid it into the oven, and forgot about it until the smell pulled me back to the kitchen. What came out was this glossy, blistered tangle of pasta that tasted like I'd planned it all along.
The first time I made this for friends, someone asked if I'd trained in Italy. I laughed and pointed at the empty Boursin wrapper in the trash. There's something about watching that little cheese round soften and blur into the tomatoes that feels like magic, even when you know exactly what's happening. We ate straight from the baking dish with wooden spoons, passing around a bottle of cold white wine, and nobody bothered with plates until the second helping.
Ingredients
- Cherry tomatoes: Choose ones that still have some firmness; they'll burst in the oven and release sweet, concentrated juice that becomes the base of your sauce.
- Boursin cheese (Garlic & Fine Herbs): This is the heart of the dish; the garlic and herbs are already balanced, so you don't need to fuss with seasoning much.
- Garlic: Fresh cloves add sharpness that cuts through the richness, and roasting them with the tomatoes mellows their bite into something almost sweet.
- Pasta: Short shapes like penne or fusilli grab the sauce better than long noodles, and their ridges hold onto every bit of creamy tomato.
- Olive oil: Use the good stuff here; it coats the tomatoes and helps them caramelize without drying out.
- Heavy cream (optional): I skip it half the time, but when I want something truly indulgent, a splash makes the sauce cling to the pasta like silk.
- Red pepper flakes: A pinch wakes everything up without making it spicy; think of it as a gentle nudge rather than a shove.
- Fresh basil: Tear it over the finished dish for a pop of color and that unmistakable summer-garden fragrance.
Instructions
- Preheat and prep:
- Set your oven to 400°F and let it heat while you gather everything. This gives you time to rinse the tomatoes and peel the garlic without rushing.
- Arrange the tomatoes:
- Tumble the cherry tomatoes into your baking dish, drizzle them with olive oil, and scatter the minced garlic, salt, pepper, and red pepper flakes on top. Toss everything with your hands so each tomato glistens.
- Nestle the cheese:
- Press the Boursin round into the center of the tomatoes like you're tucking it into bed. Drizzle a little more olive oil over the top so it doesn't dry out.
- Roast:
- Slide the dish into the oven and set a timer for 25 minutes. The tomatoes will start to blister and pop, and the cheese will soften into a molten pool.
- Cook the pasta:
- While the oven does its work, boil your pasta in well-salted water until it still has a little chew. Scoop out half a cup of the starchy cooking water before you drain.
- Stir the sauce:
- Pull the baking dish out and use a spoon to swirl the melted cheese into the collapsed tomatoes. If you're using cream, pour it in now and stir until everything looks glossy.
- Toss the pasta:
- Add the drained pasta to the dish along with a splash of the reserved pasta water. Toss everything together until each piece is coated and the sauce loosens just enough to move freely.
- Finish and serve:
- Taste, adjust the salt if needed, and tear fresh basil over the top. Serve it warm, straight from the dish if you're feeling casual.
Pin It One night, my neighbor knocked just as I was pulling this out of the oven. I invited her in, and we ended up sitting on the kitchen floor with bowls in our laps, talking until the wine ran out. She still texts me every few months asking if I remember that tomato pasta, and I always know exactly which night she means.
How to Make It Your Own
I've stirred in handfuls of baby spinach right after tossing the pasta, letting the heat wilt the leaves into the sauce. Roasted zucchini or bell peppers work just as well if you dice them small and add them to the tomatoes before baking. For protein, I've topped bowls with leftover rotisserie chicken or quickly sautéed shrimp, both of which soak up the creamy sauce without competing with it.
What to Serve Alongside
A simple green salad with lemon vinaigrette cuts through the richness, and crusty bread is perfect for mopping up any sauce left in the dish. I usually pour a cold Sauvignon Blanc or Pinot Grigio, something crisp enough to balance the cheese without disappearing. If you're feeding a crowd, double the recipe and use two baking dishes; it scales up without any extra effort.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and I've never had any last longer than that. Reheat gently in a skillet over medium-low heat with a splash of water or cream to bring the sauce back to life. The tomatoes break down even more as they sit, so the sauce gets thicker and more concentrated, which some people (including me) prefer.
- If the pasta seems dry after reheating, stir in a spoonful of olive oil or a splash of milk.
- You can freeze portions for up to a month, though the texture of the tomatoes softens a bit.
- Garnish reheated servings with fresh basil again; it brightens everything up like new.
Pin It This is the kind of recipe that makes you look like you know what you're doing, even when you're mostly winging it. I hope it becomes one of those dishes you reach for on nights when you need something easy, comforting, and just a little bit special.
Recipe FAQs
- → What type of pasta works best for this dish?
Penne or fusilli are ideal as their shapes hold the creamy sauce well, but other dried pasta shapes can be used too.
- → Can I make this dish gluten-free?
Yes, substituting regular pasta with gluten-free pasta maintains the flavor while accommodating dietary needs.
- → How do I ensure the tomatoes roast properly?
Roast cherry tomatoes at 400°F for 25-30 minutes until they burst and caramelize, releasing their natural sweetness.
- → Is heavy cream necessary in the sauce?
Heavy cream is optional; it adds extra richness but the creamy Boursin and pasta water create a smooth sauce on their own.
- → What garnishes complement this pasta dish?
Fresh basil adds a bright, herbal note that pairs beautifully with the creamy sauce and roasted tomatoes.
- → Can I add protein to this meal?
Grilled chicken or shrimp are excellent additions that enhance the dish with added protein and flavor.