Save It I discovered this dish entirely by accident one rainy Tuesday when I found a lonely wheel of Boursin in the back of my fridge and a pint of cherry tomatoes that needed rescuing. Rather than toss them, I threw everything into a baking dish with the vague hope that heat and time would work magic, and somehow they did. The cheese melted into the burst tomatoes like a dream, creating this silky sauce that coated the pasta with barely any effort on my part. It's become the kind of recipe I make when I want to impress without actually trying hard.
I made this for my neighbor last summer when she brought over fresh pasta she'd made by hand, and I wanted to do something worthy of it. The moment the baking dish came out of the oven and she caught that herby, caramelized tomato smell drifting through my kitchen, I saw her eyes light up. We ate it standing in my backyard as the sun was setting, and she asked for the recipe before she'd even finished her plate.
Ingredients
- Cherry tomatoes (600 g): Choose ones that are ripe but still firm, as they'll soften beautifully in the oven without turning to mush. I learned this the hard way after using overripe ones that nearly dissolved.
- Boursin cheese (150 g): This is your secret weapon, so don't skip it or substitute with regular cream cheese. The herb blend is specifically balanced for this dish.
- Dried pasta (350 g): Penne or fusilli work best because their ridges trap the creamy sauce, but use whatever shape makes you happy.
- Garlic (3 cloves, minced): Fresh minced garlic adds bite to the roasting tomatoes, creating a flavor base you can taste in every bite.
- Extra virgin olive oil (2 tbsp): This gets drizzled twice, so use something you'd actually enjoy the taste of.
- Heavy cream (60 ml, optional): I skip this when the tomatoes release enough liquid, but it's there if you want extra indulgence.
- Salt, pepper, and red pepper flakes: The red pepper flakes add a subtle warmth that makes people ask what your secret ingredient is.
- Fresh basil for garnish: Tear it by hand right before serving so it stays bright and aromatic.
Instructions
- Get your oven hot:
- Preheat to 400°F (200°C). A hot oven is crucial for caramelizing the tomatoes properly, so give it a full ten minutes to reach temperature.
- Toss the tomatoes:
- Spread your cherry tomatoes in a large baking dish, drizzle with olive oil, add minced garlic, salt, pepper, and red pepper flakes if you like heat. Toss everything until the tomatoes glisten and are evenly coated.
- Nestle the cheese:
- Place the whole Boursin wheel right in the center of the tomatoes like you're tucking it in. Give it another light drizzle of olive oil on top so it roasts evenly.
- Roast until magic happens:
- Slide the dish into the oven for 25 to 30 minutes until the tomatoes are burst, caramelized at the edges, and the cheese is soft and starting to pool. You'll know it's ready when you can smell it from the other room.
- Cook the pasta:
- While everything roasts, bring a large pot of salted water to a boil and cook your pasta until it's al dente. Don't forget to scoop out and reserve about half a cup of that starchy pasta water before you drain it.
- Create the sauce:
- Pull the baking dish out and let it cool for just a minute, then use a spoon to break up and stir the melted Boursin into the tomatoes, mixing until you get a creamy sauce. Add that splash of heavy cream now if you want extra richness.
- Bring it together:
- Add your drained pasta directly to the baking dish along with a bit of that reserved pasta water. Toss everything until the pasta is coated and glossy, adding a little more water if it seems dry.
- Taste and finish:
- Do a quick taste check and adjust your salt and pepper if needed. Tear fresh basil over the top right before serving and watch people fall in love with it.
Save It There's a moment when you toss the hot pasta with that melted cheese and burst tomatoes where everything just comes together in a way that feels almost luxurious for something so simple. My daughter asked if we were going to a fancy restaurant when she saw it on the table, and I realized how often the best meals happen at home with minimal fuss.
Timing Your Success
The beauty of this recipe is that you can time it perfectly with a little planning. Start your oven preheating, get your tomatoes going, and then put the pasta water on once the cheese and tomatoes go into the oven. Everything will be done within ten minutes of each other, so you're never standing around waiting. If you're feeding more than four people, just double the recipe and use two baking dishes; it scales beautifully without any complications.
Playing with Flavor
This recipe is forgiving enough to play with once you've made it once. I've added a handful of fresh spinach that I toss in at the end, roasted zucchini for a late summer twist, and even a handful of torn fresh mozzarella right before serving. The Boursin is strong enough to carry all these additions without getting lost, which is exactly why it works so well as the base. Some friends have topped it with grilled shrimp or chicken, turning it into a complete protein situation without much extra work.
Make It Your Own
The genius of this dish is how it adapts to what you have and what you love. I've made it with whole wheat pasta, and it's equally satisfying because the sauce is so flavorful it doesn't matter. Gluten-free pasta works beautifully too, and the cook time stays the same. The one thing I won't compromise on is the Boursin, because that specific herb blend is what makes this feel special.
- If your tomatoes seem overly watery after roasting, drain some of the liquid before adding pasta to keep it from getting soupy.
- A crack of fresh black pepper right at the end adds brightness and sophistication that tastes restaurant-made.
- This keeps beautifully in the fridge for a couple of days and reheats gently on the stove with a splash of water if needed.
Save It This is the kind of recipe that reminds you why you cook in the first place. It's become my go-to when I want something that tastes like you spent hours in the kitchen but actually took you less than an hour from start to finish.
Recipe FAQs
- → What type of pasta works best for this dish?
Penne, fusilli, or any short pasta with ridges works well to hold the creamy sauce.
- → Can I make it dairy-free or vegan?
Substitute Boursin cheese and cream with plant-based alternatives for a dairy-free variation.
- → How do I prevent the pasta from sticking?
Reserve some pasta water to loosen the sauce and toss pasta away from heat to prevent sticking.
- → Is this dish suitable for meal prep?
Yes, it reheats well and flavors intensify after resting overnight in the fridge.
- → What wines pair well with this pasta?
Light white wines like Sauvignon Blanc or Pinot Grigio complement the creamy and tangy flavors.