Viral Boursin Tomato Pasta with Spinach

Serves 4 · 10 min prep · 20 min cook

Ingredients

• 12 oz short pasta (penne or rigatoni)
• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
• 2 pints cherry tomatoes
• 4 cups fresh baby spinach
• 3 Tbsp extra-virgin olive oil
• 4 garlic cloves, minced
• ½ tsp red pepper flakes
• 1½ tsp, plus more for pasta water kosher salt
• ½ tsp black pepper
• 1 cup reserved pasta water
• ½ cup fresh basil, torn
• ½ cup grated Parmesan cheese

Instructions

1. 1Bring a large pot of water to a rolling boil and salt it generously until it tastes like the sea. Add the penne and cook until just shy of al dente, about 1 minute less than package directions, stirring occasionally so it doesn’t stick.
2. 2While the pasta cooks, heat olive oil in a wide 12-inch skillet over medium-high heat until shimmering. Add the cherry tomatoes and salt; cook undisturbed for 2 minutes, then shake the pan and continue cooking 4–6 minutes more until skins blister and many tomatoes burst, releasing their juices.
3. 3Reduce heat to medium, push tomatoes to the side, and add the minced garlic and red pepper flakes. Stir for 30–45 seconds until fragrant but not browned. Smash half the tomatoes with the back of a wooden spoon to create a loose sauce.
4. 4Scoop out starchy pasta water, then drain the pasta. Immediately add the hot pasta to the skillet along with the full package of Boursin and pasta water.
5. 5Toss vigorously over medium heat for 1–2 minutes, adding more pasta water a splash at a time, until the Boursin melts into a silky, clingy sauce that coats every piece of pasta.
6. 6Add the baby spinach in big handfuls and fold until just wilted, 1–2 minutes. Season with remaining salt and the black pepper; taste and adjust heat or salt.
7. 7Remove from heat, fold in most of the torn basil and half the Parmesan. The sauce should look glossy and creamy—if it tightens, loosen with a final splash of warm pasta water.
8. 8Divide into warm bowls, top with remaining Parmesan and basil, and serve immediately while the sauce is still lush and hot.