Description
A whole round of garlic and herb Boursin baked with cherry tomatoes until they burst, stirred into a creamy sauce with spinach and tossed with pasta for two.
Ingredients
- 2 cups cherry or grape tomatoes
- 2 garlic cloves, minced
- 2 tablespoons olive oil, divided
- 1/4 teaspoon salt, plus more for the pasta water
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 (5.2-ounce) package Boursin Garlic and Fine Herbs cheese
- 8 ounces short pasta, such as penne, fusilli or cavatappi
- 2 cups baby spinach
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons grated Parmesan, for serving
Instructions
- Heat the oven to 400°F. Scatter the garlic in an 8 x 8-inch baking dish, add the tomatoes, drizzle with most of the olive oil, sprinkle with the salt, pepper and red pepper flakes, and toss to coat.
- Push the tomatoes to the sides to make room in the center, set the Boursin in the middle and drizzle the rest of the oil over the cheese.
- Bake for 25 minutes, until the tomatoes have burst and the cheese is soft and lightly golden on top.
- While the dish bakes, cook the pasta in a large pot of well-salted boiling water until al dente according to the package directions. Scoop out 1/2 cup of the pasta water, then drain.
- Take the dish out of the oven and crush the tomatoes with a wooden spoon, then stir them into the cheese to make a creamy sauce. Stir in the spinach for about 2 minutes, until it wilts.
- Add the pasta and toss, adding pasta water a splash at a time until the sauce is glossy and coats every piece. Top with the basil and Parmesan and serve.
Notes
Equipment: 8 x 8-inch baking dish, large pot, colander, wooden spoon
- Short pasta with ridges or twists holds the chunky tomato sauce best.
- Any Boursin flavor works; Garlic and Fine Herbs is the classic choice and Shallot and Chive is milder.
- For a heartier dinner, toss in sliced cooked chicken or cooked shrimp with the pasta.
- If the sauce looks thick or dry, add more pasta water; the starch helps it turn silky.
- Refrigerate leftovers in a covered container for up to 3 days.
- Reheat in a skillet over low heat or in the microwave with a splash of water, stirring until hot.
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American