Save There's something magical about watching a wheel of Boursin cheese collapse into a pool of herbed butter as the oven heat works its spell. I stumbled onto this dish during a particularly uninspired Thursday evening when I had pasta, tomatoes, and that fancy cheese I'd been saving for "something special." Turns out, simple ingredients speaking for themselves can be exactly the something special you need. The pasta that emerged from that baking dish tasted nothing like I'd expected—better, actually, with the roasted tomatoes adding a sweet undertone to the cheese's herbaceous richness.
I made this for my sister last summer when she dropped by unannounced, and she ate it straight from the baking dish while we sat on the kitchen counter talking about nothing important. Twenty minutes from start to finish, and suddenly I looked like I'd actually planned something thoughtful. She's asked me to make it every time she visits now.
Ingredients
- Cherry tomatoes (600 g): Use ones that feel heavy for their size—they hold more juice and develop better caramelization in the oven's heat.
- Boursin cheese (150 g): The Garlic & Fine Herbs variety is essential here; it dissolves into the tomatoes and creates a sauce you won't believe.
- Dried pasta (350 g): Penne, fusilli, or any shape that catches sauce works beautifully; avoid thin pasta that turns mushy.
- Extra virgin olive oil (2 tbsp): Don't skimp on quality—it's one of four ingredients in the roasting step, so it matters.
- Minced garlic (3 cloves): Fresh is non-negotiable; jarred tastes tinny against the delicate herb notes in the cheese.
- Salt and black pepper: Taste as you go; the Boursin is already seasoned, so you're building layers, not overpowering.
- Red pepper flakes (optional): A whisper of heat, if you want it—adds complexity without aggression.
- Heavy cream (optional): I use it on days when I want the sauce to feel like velvet, but it's genuinely optional.
- Fresh basil: Tear it just before serving so the oils stay bright and alive on the plate.
Instructions
- Get your oven ready:
- Preheat to 400°F and let it come to temperature while you prep—a hot oven is what makes the tomatoes burst their skins and develop those caramelized edges.
- Dress the tomatoes:
- Toss cherry tomatoes with olive oil, minced garlic, salt, pepper, and red pepper flakes in your baking dish until they're lightly coated. Don't worry about perfect coverage; the heat will distribute everything evenly as they roast.
- Make the cheese the star:
- Place the whole Boursin round in the center of the tomatoes and drizzle it with a little more olive oil so it browns slightly on top while roasting.
- Roast until magic happens:
- Slide into the oven for 25 to 30 minutes, watching for the moment when tomatoes split open and release their juice—that's when you know it's time to pull it out.
- Cook the pasta:
- While the tomatoes and cheese are roasting, cook your pasta in salted boiling water until just al dente. Before draining, save half a cup of that starchy water—it's your secret ingredient for binding everything together.
- Create the sauce:
- Pull the hot baking dish from the oven and gently stir the melted Boursin into the burst tomatoes, breaking up any large pieces and letting it emulsify into a silky sauce. Add a splash of heavy cream if you're using it.
- Bring it together:
- Add the drained pasta to the baking dish along with a splash of reserved pasta water, then toss everything until the pasta is coated and the sauce clings to every piece.
- Taste and finish:
- Adjust salt and pepper if needed, tear fresh basil over the top, and serve directly from the dish so everyone gets the warmth and the story of how it came together.
Save The first time I served this to someone who claimed they didn't really like tomatoes, I watched their expression shift as they took a bite. The roasting had transformed the tomatoes into something sweet and concentrated, nothing like the watery slices they'd been avoiding their whole life. That's when I realized this dish isn't really about tomatoes—it's about what happens when you slow down and let simple ingredients show their best selves.
The Beauty of Roasted Tomatoes
Roasting is a form of alchemy in the kitchen. Those cherry tomatoes lose their raw bite and gain a concentrated sweetness that balances the savory herbs in the Boursin perfectly. The time in the oven isn't wasted waiting—it's the foundation of everything that makes this dish taste like you've been cooking all day. I've learned that rushing this step, or trying to shortcut it with stovetop cooking, gives you something competent but forgettable.
Pasta Water, the Unsung Hero
There's a reason Italian cooks have been reserving pasta water for centuries. That starchy liquid is what transforms a chunky mixture into something that feels cohesive and elegant, binding the cheese and tomatoes to the pasta in a way cream never could. I used to throw it down the drain and wonder why my pasta dishes felt flat; now I treat it like liquid gold. A splash or two can save a sauce that's too thick or turn a simple mixture into something that clings and coats.
Make It Your Own
This recipe is a starting point, not a law. I've added everything from crispy panko to wilted spinach to toasted pine nuts, and the dish absorbs these additions like it was always meant to have them. The Boursin and roasted tomatoes form a strong enough flavor foundation that you can build around them without losing the essence of what makes this special.
- Toss in a handful of fresh spinach or arugula just before serving for a peppery contrast that cuts through the richness.
- Top with grilled chicken, shrimp, or a poached egg if you want to turn it into a complete meal.
- A sprinkle of crispy breadcrumbs or grated Parmesan adds texture that makes each bite more interesting.
Save This pasta has become my go-to when I want to feel like I'm hosting something special but don't have the energy for complexity. It's the kind of dish that reminds you why cooking matters in the first place.
Recipe FAQs
- → What type of cheese is best for this pasta?
Boursin cheese with garlic and fine herbs adds a creamy, flavorful component that melts smoothly into the tomatoes.
- → Can I use other pasta shapes for this dish?
Yes, penne, fusilli, or any short pasta shape works well to hold the creamy sauce and roasted tomatoes.
- → How do I achieve the best roasted tomatoes?
Roast cherry tomatoes at 400°F (200°C) until they burst and caramelize, about 25–30 minutes, to maximize sweetness and depth.
- → Is heavy cream necessary in the sauce?
Heavy cream is optional and adds extra richness, but the baked Boursin and tomatoes create a naturally creamy texture.
- → What garnishes complement this pasta dish?
Fresh basil adds a bright, herbal note that balances the creamy, rich sauce beautifully.
- → Can I prepare this for gluten-free diets?
Substitute with gluten-free pasta alternatives to accommodate gluten sensitivities without affecting flavor.