Directions
- 1Add 24 ounces of cherry tomatoes to a pot.
- 2Slice shallot and add it to the pot.
- 3Add 2 tablespoons of fresh oregano.
- 4Add 1 cup of sliced garlic.
- 5Add crushed red pepper flakes to taste.
- 6Add salt and pepper to taste.
- 7Drizzle olive oil over everything.
- 8Stir everything together to coat.
- 9Place garlic and herb Boursin cheese and shallot and chive Boursin cheese on top.
- 10Bake at 425°F for about 25 minutes, or until tomatoes have blistered and cheese is melted.
- 11Add 1 pound of cooked pasta.
- 12Stir to combine.
- 13Add 1 cup of pesto.
- 14Add 0.5 cup of pasta water to make it creamy.
- 15Stir again and garnish with shredded parmesan cheese and fresh basil.
Ingredients
- 24 ounces cherry tomatoes
- 1 shallot
- 2 tablespoons fresh oregano
- 1 cup sliced garlic
- 1 crushed red pepper flakes
- 1 salt
- 1 pepper
- 1 olive oil
- 1 garlic and fine herbs Boursin cheese
- 1 shallot and chive Boursin cheese
- 1 pound cooked pasta
- 1 cup pesto
- 0.5 cup pasta water
- 1 shredded parmesan
- 1 fresh basil
Equipment
potpeelerspoon
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