Ingredients:

  • 2 pints (approx. 4 cups) cherry or grape tomatoes
  • 5 cloves garlic, peeled and smashed
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 (5.2 oz / 150g) package Boursin Garlic & Fine Herbs cheese
  • ½ to ¾ cup reserved pasta water
  • 12 ounces short-cut pasta
  • 2 cups fresh baby spinach
  • ¼ cup fresh basil leaves, roughly chopped
  • 2 tablespoons grated Parmesan cheese (optional, for serving)

Instructions:

  1. Preheat your oven to 400°F (200°C). In the large baking dish, combine the cherry tomatoes, smashed garlic cloves, 3 tablespoons olive oil, dried oregano, salt, and pepper. Toss gently to coat. Spread in an even layer. Roast for 18-20 minutes, or until the tomatoes are softened and slightly charred, releasing a sweet aroma, and the garlic is tender.
  2. While the tomatoes roast, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente – firm to the bite. Before draining, reserve ½ to ¾ cup of the starchy pasta water. Drain the pasta and set aside.
  3. Carefully remove the hot baking dish from the oven. Place the Boursin cheese in the center of the roasted tomatoes and garlic. Using a fork or potato masher, gently crush the roasted tomatoes and garlic, incorporating them with the melting Boursin cheese to form a creamy sauce. Add the reserved pasta water, starting with ½ cup, stirring vigorously until the sauce reaches a smooth, velvety consistency. Add more pasta water if needed.
  4. Add the cooked pasta, fresh baby spinach, and chopped basil to the baking dish. Toss well to coat the pasta evenly with the sauce and allow the spinach to wilt. Serve immediately, garnished with grated Parmesan cheese if desired.