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Preheat your oven to 425°F. Bring a large pot of salted water to a boil for the pasta.

In a large baking dish, combine the cherry tomatoes and peeled garlic cloves. Place the block of Boursin cheese in the center of the dish, nestled among the tomatoes and garlic.

Drizzle the olive oil generously over all the ingredients in the baking dish. Sprinkle the red pepper flakes evenly over the top.

Place the baking dish into the preheated oven and bake for 20 minutes, or until the tomatoes have burst and softened, and the Boursin cheese is melted and bubbly.

While the vegetables and cheese are roasting, cook the penne pasta according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta water.

Carefully remove the baking dish from the oven. Use a fork to gently break up a few of the burst tomatoes. Stir the melted Boursin cheese, roasted tomatoes, and garlic together in the baking dish until well combined and creamy.

Add half of the fresh basil leaves to the mixture in the baking dish and stir again.

Add the drained cooked pasta to the baking dish. Pour in the reserved pasta water and sprinkle with the grated Parmesan cheese.

Mix all ingredients thoroughly until the pasta is evenly coated with the creamy sauce. If the sauce is too thick, add a little more pasta water until desired consistency is reached.

Serve immediately, garnished with the remaining fresh basil leaves and extra grated Parmesan cheese, if desired.


Preheat your oven to 425°F. Bring a large pot of salted water to a boil for the pasta.

In a large baking dish, combine the cherry tomatoes and peeled garlic cloves. Place the block of Boursin cheese in the center of the dish, nestled among the tomatoes and garlic.

Drizzle the olive oil generously over all the ingredients in the baking dish. Sprinkle the red pepper flakes evenly over the top.

Place the baking dish into the preheated oven and bake for 20 minutes, or until the tomatoes have burst and softened, and the Boursin cheese is melted and bubbly.

While the vegetables and cheese are roasting, cook the penne pasta according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta water.

Carefully remove the baking dish from the oven. Use a fork to gently break up a few of the burst tomatoes. Stir the melted Boursin cheese, roasted tomatoes, and garlic together in the baking dish until well combined and creamy.

Add half of the fresh basil leaves to the mixture in the baking dish and stir again.

Add the drained cooked pasta to the baking dish. Pour in the reserved pasta water and sprinkle with the grated Parmesan cheese.

Mix all ingredients thoroughly until the pasta is evenly coated with the creamy sauce. If the sauce is too thick, add a little more pasta water until desired consistency is reached.

Serve immediately, garnished with the remaining fresh basil leaves and extra grated Parmesan cheese, if desired.
