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This creamy Boursin tomato pasta is an easy family dinner made with roasted cherry tomatoes, garlic, herbs and chopped salami. Rich, flavourful and effortless, it’s the perfect pasta recipe for busy weeknights.
Ingredients
- 1 round (150g) garlic and herb Boursin cheese
- 600g ripe cherry tomatoes
- 2 whole garlic cloves, peeled
- A few sprigs of fresh basil
- ½ tablespoon fresh chives, finely chopped
- Olive oil, for drizzling
- Salt and freshly ground black pepper
- 250–300g dried pasta, such as farfalle or fusilli
- 100–150g sliced salami, roughly chopped
- Freshly grated Parmesan, to serve
- Extra fresh basil, to serve
Instructions
- Preheat the oven to 200°C (400°F).
- Place the Boursin in the centre of a large baking dish. Scatter the cherry tomatoes around it, then add the whole garlic cloves, basil and chopped chives.
- Drizzle everything generously with olive oil and season well with salt and freshly ground black pepper.
- Roast for 30 minutes, or until the tomatoes are soft and bursting and the Boursin is hot and creamy.
- About 10 minutes before the tomatoes are ready, cook the pasta in a large pot of well-salted boiling water until al dente, approximately 8–9 minutes. Drain well.
- Remove the baking dish from the oven. Using a potato masher, mash the tomatoes, roasted garlic and Boursin together to create a smooth, creamy sauce.
- Stir the chopped salami through the sauce, then add the cooked pasta and toss until everything is evenly coated.
- Serve immediately with freshly grated Parmesan, extra basil and a generous crack of black pepper
Notes
- Farfalle and fusilli both work beautifully, but you could also use tortellini.
- Stir through a couple of handfuls of baby spinach at the end if you’d like to add some greens.
- For a little heat, sprinkle over a pinch of chilli flakes before roasting.
- Leftovers reheat well the following day. Add a splash of water or cream to loosen the sauce.