Boursin Pasta

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I saw this online a lot and decided to try it. It's sooo delicious and really easy. I used a recipe from a random blog, but it's more of a guide than anything. I reduce the onion and add more tomatoes. I've had more success with cherry tomatoes as opposed to grape. I don't think I use that much garlic either. For the Boursin flavour, I use Garlic & Herb. As for the pasta, just eyeball the amount! I usually use fusilli. 


Ingredients:
  • 1 pint (473 ml) cherry or grape tomatoes
  • 1 medium red onion - roughly chopped
  • 5-7 cloves garlic
  • ½ tsp (1 g) red pepper flakes
  • 1 package Boursin cheese - any variety
  • 4 tablespoon (59 ml) extra virgin olive oil
  • salt and pepper - to taste
  • 8 ounces (227 g) dry pasta
  • 3-4 leaves fresh basil - torn (optional)

Method:
  • Preheat oven to 425°F.
  • Spread tomatoes, onion, and garlic cloves evenly in a medium baking dish.
    1 pint cherry or grape tomatoes,1 medium red onion,5-7 cloves garlic
  • Unwrap Boursin cheese and place in center of dish, surrounded by other ingredients.
    1 package Boursin cheese
  • Drizzle liberally with olive oil, sprinkle with red pepper flakes, and add salt and pepper to taste.
    4 tablespoon extra virgin olive oil,salt and pepper,½ teaspoon red pepper flakes
  • Bake in preheated oven for 30-35 minutes.
  • Meanwhile, cook pasta according to package directions, reserving ½ cup of pasta water.
    8 ounces dry pasta
  • Immediately after removing from oven, toss in basil and use a wooden spoon or spatula to stir the roasted mixture, evenly distributing cheese and olive oil over the rest of the ingredients. Add in reserved pasta water as needed to create a creamier consistency.
    3-4 leaves fresh basil
  • Stir in cooked pasta and serve immediately.

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