Preheat the oven to 400°F. Place the cherry tomatoes and in a large dish, like a 9x13-inch casserole dish. Drizzle the tomatoes with olive oil and sprinkle with the minced garlic, red pepper flakes, black pepper, and slat. Toss quickly with a spoon or your hands to coat the tomatoes.

Unwrap the Boursin cheese, or scoop it out if using homemade, and place it in the center of thee dish on top of the tomatoes. Bake in the preheat oven for 35 minutes, until the tomatoes are bursting and the Boursin cheese is soft.

While it’s baking, prepare the pasta according to the package directions. Reserve 1 cup of thee cooking water before draining the pasta and set it aside.

When the tomatoes and cheese are done, carefully remove it from the oven and use a wooden spoon or whisk to mix the cheese with the roasted tomatoes. You may need to push the tomatoes down with the back of the spoon to help them burst and release their juices into the sauce. The sauce should be thick and creamy.

Transfer the cooked pasta into the creamy sauce and toss to cook. Add up to 1 cup of the pasta water to thin the sauce out as needed. Top with fresh basil and more red pepper flakes if desired.