Ingredients
Scale
- 3 pintscherry or grape tomatoes
- 3(5.2-ounce) rounds herbed soft cheese (such as garlic and herb cheese spread)
- 4½to6tablespoons olive oil
- 6garlic cloves, minced
- Salt and black pepper, to taste
- ¾ teaspooncrushed red pepper flakes
- 15to24ounces pasta of your choice (penne, rotini, or shells work well)
- ¾ cupreserved pasta water (from boiling the pasta)
- ⅜ cup(about9leaves) fresh basil, chopped
- 1½ cupsfresh baby spinach, chopped (optional)
- ¾ cupgrated hard cheese (such as parmesan-style or Italian hard cheese)
Instructions
- Preheat the oven to 375°F (190°C).
- In a 9×13-inch baking dish, place the three rounds of herbed soft cheese in the center. Add the tomatoes all around.
- Drizzle with olive oil, then sprinkle evenly with minced garlic, salt, pepper, and red pepper flakes.
- Roast for 30–35 minutes, until the tomatoes are blistered and the cheese has softened and melted into a creamy base.
- Cook the pasta while the tomatoes bake.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
- Before draining, reserve ¾ cup of the pasta water, then drain the pasta well.
- Mix the sauce:
- Remove the baking dish from the oven and gently stir the roasted tomatoes and melted cheese together until smooth and creamy.
- Combine:
- Add the cooked pasta and reserved pasta water into the dish. Stir well to coat the pasta in the creamy sauce.
- Finish and serve:
- Add chopped basil, spinach (if using), and grated cheese. Toss gently until the spinach wilts slightly and everything is well combined.
- Serve warm, with extra cheese or a drizzle of olive oil if desired.