Save to Pinterest I discovered this dish on a Tuesday evening when I was staring into my fridge, slightly panicked about dinner. A wheel of Boursin cheese sat there, left over from a charcuterie board, and I had a carton of cherry tomatoes that were starting to look a little too ripe to ignore. I threw them all together on a whim, and something magical happened in that oven. The cheese melted into the burst tomatoes, creating this luxurious sauce that felt far too elegant for a weeknight rescue mission. Thirty minutes later, I had something so creamy and herbaceous that I couldn't believe it came from such a simple idea.
The first time I made this for someone else was when my friend Sarah came over after she'd had a rough week at work. She walked into my kitchen just as the smell of caramelized tomatoes and garlic was flooding through, and I watched her face shift from exhausted to genuinely interested. She sat at the counter watching the whole process unfold, and by the time we sat down to eat, she was already reaching for seconds before finishing her first bite. That's when I realized this wasn't just convenient, it was the kind of meal that makes people feel taken care of.
Ingredients
- Cherry tomatoes, 600g: Roasting concentrates their natural sweetness and softens their skins so they burst into the sauce—don't skip this step by using pre-roasted.
- Boursin cheese, 150g: This is your secret weapon; the garlic and herbs are already built in, so you're not adding a plain cream cheese.
- Garlic, 3 cloves minced: The minced bits caramelize right alongside the tomatoes, adding depth without overpowering.
- Dried pasta, 350g: Penne or fusilli work best because their shapes trap the sauce; avoid long thin pasta here.
- Extra virgin olive oil, 2 tbsp: Use good quality oil—this isn't the place to skimp, as the oil is basically part of the sauce.
- Heavy cream, 60ml optional: This is your dial; skip it for a lighter version or add it if you want that restaurant-level richness.
- Salt, pepper, red pepper flakes: The salt especially matters because pasta water starch needs seasoning to help build the sauce.
- Fresh basil for garnish: Add it right before serving so it stays bright and fragrant instead of turning dark and tired.
Instructions
- Heat your oven and prep the tomatoes:
- Get the oven to 400°F, then scatter your cherry tomatoes in a large baking dish and drizzle them with olive oil. Toss in the minced garlic, salt, pepper, and those red pepper flakes if you like a little heat.
- Nestle the Boursin into its nest:
- Place the whole cheese round right in the center of the tomatoes, then give it a little drizzle of olive oil too. It's going to look like it won't work, but trust the process.
- Roast until everything is soft and golden:
- Slide it all into the oven for 25 to 30 minutes, watching as the tomato skins start to split and the cheese gets all melty and loose. You'll know it's ready when the tomatoes look almost caramelized and the cheese is nearly disappearing into the pan.
- Cook the pasta while everything roasts:
- Get a pot of salted water boiling and cook your pasta until it's al dente—tender but still with a bit of bite. Before you drain it, scoop out about half a cup of that starchy pasta water and set it aside.
- Combine everything and create the sauce:
- Pull the baking dish out of the oven and use a spoon to gently stir that melted Boursin right into the roasted tomatoes until they're all mixed together in a creamy, textured sauce. Add the cream now if you want extra richness, then toss in your drained pasta and that pasta water you saved.
- Toss and taste:
- Stir everything together until each strand of pasta is coated in that tomato-cheese sauce. Taste it, adjust your salt and pepper, then scatter some fresh basil on top right before serving.
Save to Pinterest There's something almost meditative about watching cheese melt into a pan of burst tomatoes, knowing that your dinner is essentially finished and now you're just witnessing the magic happen. It's one of those rare moments where minimal effort meets maximum flavor, and you feel a little smarter and more relaxed at the same time.
Why This Works Every Time
The genius of this dish is that Boursin cheese already contains garlic, parsley, chives, and sometimes tarragon, so you're not building a sauce from scratch—you're letting an ingredient do the work for you. When it roasts and melts, those herbs infuse the oil and tomato juices, creating layers of flavor without any complicated technique. The burst tomatoes add acidity and natural sweetness that balances the richness of the cheese, and that starchy pasta water pulls everything together into something cohesive instead of greasy.
Making It Your Own
The beauty of this recipe is that it's a template as much as it is a fixed formula. Some nights I'll toss in a handful of spinach or some roasted zucchini before serving, and other times I'll crumble in some crispy bacon or add grilled shrimp for protein. I've even poured it over roasted cauliflower instead of pasta when I wanted something lighter, and it's still incredible.
Timing and Serving
The whole dish takes about forty minutes from start to finish, but here's the thing: most of that time you're just waiting, not actively cooking. That means you can pour yourself a drink, set the table, or just breathe for a bit. Serve it warm straight from the pan, with crusty bread on the side to soak up any extra sauce, and maybe a crisp white wine like Sauvignon Blanc or Pinot Grigio to cut through all that creamy richness.
- If you're doubling this for a crowd, use a bigger baking dish and roast the tomatoes a few minutes longer so they caramelize properly.
- Leftovers keep in the fridge for three days and taste even better the next day when the flavors have had time to get cozy with each other.
- If the sauce seems too thick when you reheat it, just add a splash of cream or milk and stir gently over low heat.
Save to Pinterest This is the kind of recipe that proves you don't need a long ingredient list or complicated techniques to make something that feels special and tastes indulgent. It's become my go-to when I want to cook something that looks impressive but doesn't stress me out.
Recipe FAQs
- → Can I use different pasta types in this dish?
Yes, penne, fusilli, or similar dried pasta work best to hold the creamy sauce well.
- → How do I make the sauce extra creamy?
Adding a splash of heavy cream when mixing the cheese and roasted tomatoes will create a richer sauce.
- → What is the best way to roast the cherry tomatoes?
Roast at 400°F (200°C) for 25–30 minutes until tomatoes burst and caramelize, enhancing their natural sweetness.
- → Can I add vegetables or protein to this dish?
Sautéed spinach, roasted zucchini, or grilled chicken and shrimp are great additions for extra flavor or protein.
- → What herbs complement the Boursin and tomatoes?
Fresh basil garnish adds brightness, harmonizing with the garlic and fine herbs in the cheese.
- → Is it possible to make this gluten-free?
Substitute regular pasta with gluten-free varieties to accommodate dietary needs without altering flavor.