Ingredients:

  • 2 cups (300g) cherry tomatoes, halved
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 cloves (15g) garlic, thinly sliced
  • 5.3 oz (150g) Boursin Garlic & Fine Herbs cheese, cubed
  • 1/4 cup (60ml) reserved pasta water
  • 1 tbsp (15g) unsalted butter
  • 2 tbsp (8g) fresh basil leaves, torn
  • 1 tbsp (8g) grated Parmesan cheese

Instructions:

  1. Heat the olive oil in a 12-inch non-stick skillet over medium-high heat.
  2. Add the halved cherry tomatoes and sliced garlic; sauté for 5–7 minutes, stirring occasionally, until the tomatoes begin to collapse and release their juices.
  3. Reduce the heat to medium-low and stir in the cubed Boursin cheese and butter.
  4. Stir constantly for 2–3 minutes until the cheese has completely melted into the tomato juices.
  5. Slowly pour in the reserved pasta water while whisking or stirring vigorously until the sauce transforms into a smooth, glossy, and velvety liquid.
  6. Remove from heat immediately and stir in the torn fresh basil leaves and grated Parmesan cheese.