RECIPE MAGIC!

 BOURSIN TOMATO PASTA

Prepare your taste buds for a flavour explosion with this irresistible Boursin tomato pasta! Our elevated viral trend takes comfort food to a whole new level, combining the creamy, garlicky goodness of Boursin cheese with tangy tomatoes, rigatoni and a heavenly mixture of nutty parmesan and crispy Panko breadcrumbs on top. It's a party in your mouth where everyone's invited – creamy, tangy, crunchy, and utterly delicious.

INGREDIENTS:
1 lb (450g) spirals (eg. fusilli) or short-cut pasta of choice
600g cherry tomatoes (40-50) or 20 cocktail tomatoes cut in half vertically
2 Boursin cheese packages (or private label garlic and herb flavour)
1/4 cup EVOO (reserve 2 tbsp for topping)
3 tbsp Garlic EVOO
1 tbsp Cayenne EVOO (less if desired)
1/2 tsp salt
1/4 tsp ground black pepper
1 cup Parmesan cheese, finely grated

1 cup cup Panko breadcrumbs

DIRECTIONS: 
Preheat oven to 400°. In a baking dish place cherry tomatoes in single layer, olive oils, salt and pepper. Toss gently, coating evenly. Place the Boursin cheese rounds in dish, each one surrounded by tomatoes. Bake for 20-25 minutes until the tomatoes are bursting and the cheese is melted. While the tomatoes are baking, cook pasta according to package instructions. Drain, reserving 1/2 cup of pasta water. Set aside. In a small bowl, mix together grated Parmesan and Panko breadcrumbs. Set aside. 

Once the tomato mixture is done, remove from the oven. Stir ingredients. Add cooked pasta to the baking dish and toss everything together to create a creamy sauce, adding some reserved pasta water as needed. Sprinkle the Parmesan-panko mixture evenly over the top of the pasta. Drizzle EVOO across topping mixture. 

Switch oven to broil. Place baking dish under the broiler for 2-3 minutes, or until the topping is golden brown and crispy. Watch carefully to prevent burning. Remove from the oven and let it cool for a few minutes. Serve hot and have extra infused EVOOs on hand for drizzling (eg. Garlic, Basil, Tuscan Herb EVOOs or Traditional and Fig dark balsamics)