Boursin Pasta with Blistered Cherry Tomatoes
A whole round of garlic-herb Boursin melted into jammy blistered cherry tomatoes and hot pasta — a 20-minute weeknight dinner.
In a nutshell: This authentic italian boursin pasta with blistered cherry tomatoes comes together in just 20 mins using simple whole ingredients. The chef's secret: The starch clinging to it is what turns the melted Boursin into a silky sauce instead of. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Garlic-herb Boursin melts into blistered cherry tomatoes for a creamy, no-fuss pasta sauce. Ready in 20 minutes with pantry staples.
Key Equipment
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- Large pot
- Large skillet
- Colander
- Wooden spoon
Chef's Pro-Tips
- Do not rinse the pasta: The starch clinging to it is what turns the melted Boursin into a silky sauce instead of a greasy one.
- Keep the tomatoes in one layer: Crowding the pan steams them instead of blistering, and you lose the jammy, charred edges that make the sauce.
- Save more pasta water than you think you need: The sauce tightens fast off the heat, and a splash at the table brings it right back.
Ingredients
4
servings
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12 oz short pasta, penne or rigatoni
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2 pints cherry tomatoes
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1 round garlic and herb Boursin cheese, 5.2 oz
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3 tbsp olive oil
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3 cloves garlic, thinly sliced
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½ tsp red pepper flakes, optional
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½ tsp kosher salt, plus more to taste
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¼ tsp black pepper, freshly cracked
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½ cup fresh basil leaves, torn, for serving
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¼ cup grated Parmesan cheese, for serving
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Step-by-Step Instructions
Boil the Pasta
Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente, about 1 minute less than the package directs. Reserve 1 cup of pasta water, then drain.
Blister the Tomatoes
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes in a single layer and cook undisturbed for 3-4 minutes, until they blister and begin to burst. Shake the pan and cook 2 minutes more.
Melt the Boursin
Reduce the heat to medium-low. Add the garlic and red pepper flakes and cook 30 seconds until fragrant. Crumble in the Boursin and stir until it melts into a creamy sauce, loosening with splashes of reserved pasta water.
Toss and Serve
Add the drained pasta to the skillet with another splash of pasta water and toss until every piece is glossy and coated. Season with salt and pepper, fold in the basil, and serve with Parmesan.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes. Any short shape with ridges or tubes — penne, rigatoni, fusilli, or farfalle — holds the creamy Boursin sauce well. Avoid long, thin pasta, which clumps in this thick sauce.
It is best fresh, but leftovers keep in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or milk to loosen the sauce.
An 8-ounce block of cream cheese plus 1 teaspoon each of garlic powder, dried parsley, and dried dill comes close. The texture will be slightly thicker, so add a little extra pasta water.
Absolutely. Stir in shredded rotisserie chicken, sauteed shrimp, or a can of drained white beans at the tossing stage for a heartier dinner.
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