# What You Need:
→ Pasta
01 - 12 oz penne or other short pasta
→ Roasted Tomatoes
02 - 14 oz cherry tomatoes, halved
03 - 2 tablespoons extra-virgin olive oil
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly cracked black pepper
→ Cheese Sauce
06 - 1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese
07 - 1/4 cup pasta cooking water, reserved
08 - 2 tablespoons unsalted butter
09 - 2 cloves garlic, minced
10 - 1/4 cup heavy cream or whole milk
→ Garnish
11 - 2 tablespoons fresh basil leaves, thinly sliced
12 - Freshly grated parmesan cheese, to taste (optional)
13 - Extra cracked black pepper, to taste
# How to Cook:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange halved cherry tomatoes on the prepared sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 20 to 25 minutes until softened and caramelized.
03 - Bring a large pot of salted water to a boil. Cook pasta until al dente following package instructions. Reserve 1/4 cup pasta water and drain the remainder.
04 - Melt butter in a large sauté pan over medium heat. Add minced garlic and cook for 1 minute until aromatic.
05 - Lower the heat, add Boursin cheese and heavy cream, stirring until the sauce is smooth and creamy. Adjust sauce consistency with reserved pasta water if needed.
06 - Add drained pasta to the sauce and toss gently to coat all noodles evenly.
07 - Fold in roasted tomatoes along with juices from the baking sheet, mixing gently.
08 - Serve immediately, topping with fresh basil, parmesan cheese, and extra black pepper as desired.
