Boursin Tomato Pasta
646kcal
Ingredients
- 1 pound dried rigatoni
- 2 (5.3 oz) Boursin garlic and fine herbs
- 1 pound fresh cherry tomatoes
- 1 tablespoon chopped anchovies (from 3-4 fillets, anchovies in olive oil and salt)
- 2 tablespoons tomato paste
- 3 oz diced shallots
- 4 tablespoons olive oil
- ½ teaspoon red pepper flakes
- ¼ teaspoon finely ground black pepper
- ½ coarse kosher salt (and more for pasta water)
- ¼ cup shredded basil leaves
- ½ cup freshly grated parmesan cheese (or as needed)
Method
- Preheat oven to 375°F and bring salted water to a boil.
- In a bowl, mix 3 tablespoons of olive oil, anchovies, black pepper, tomato paste, salt, and red pepper flakes. Toss cherry tomatoes and shallots with the mixture in a baking dish.
- Place Boursin cheese in the center and drizzle with 1 tablespoon of oil. Bake 30 minutes until tomatoes are blistered.
- While the tomatoes are roasting, cook the rigatoni in the salted boiling water until al dente. Reserve at least ½ cup of pasta water before draining.
- Once the tomatoes are done, remove from the oven and gently mix with melted Boursin. Add pasta and a splash of reserved pasta water, toss to coat, then stir in Parmesan and basil. Taste and adjust the seasoning with salt and black pepper. Serve warm with extra cheese if desired.
Nutrition
Calories646kcalCarbohydrates96gProtein21gFat20gSaturated Fat4gPolyunsaturated Fat2gMonounsaturated Fat11gCholesterol11mgSodium593mgPotassium686mgFiber6gSugar9gVitamin A945IUVitamin C30mgCalcium162mgIron3mg
Notes
- Salted boiling water. Bring a large pot of water to a rolling boil. Add 1-2 tablespoons of salt for every 4-6 quarts of water, stirring to dissolve. Once salted, add the pasta and cook until al dente.
- Anchovies. No need to rinse the anchovy fillets before chopping.
- Add garlic. If you are a garlic lover, you can boost the flavor by adding fresh garlic and roasting it, in addition to the Boursin.