Ingredients
Method
- Preheat your oven to 400°F.
- In an 8x12-inch baking dish, combine the cherry tomatoes, olive oil, and a generous grind of black pepper. Toss to coat.
- Make a well in the center of the tomatoes and place the Boursin cheese block in the opening.
- Bake for 30 minutes, until the tomatoes are softened and bursting.
- While the tomatoes and cheese roast, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.
- After 30 minutes, switch the oven to broil on high. Broil the tomato and cheese mixture for 2 minutes, until the cheese is lightly golden and the tomatoes are charred.
- Remove from the oven and stir in the chopped garlic, fresh parsley, and cooked pasta. Mix well until the pasta is evenly coated with the creamy sauce.
- Serve immediately, topped with freshly grated Parmesan if desired.
Nutrition
Notes
For a lighter version, use whole wheat or legume-based pasta. Leftovers keep in the fridge for up to 3 days; reheat gently with a splash of water or broth. To make ahead, assemble the tomatoes and cheese in the dish and refrigerate until ready to bake. Don't skip the broiling step—it adds depth of flavor. Serve with a simple green salad for a complete meal. If you can't find Boursin, substitute with a soft herb cheese like a garlic-and-herb goat cheese.