Ingredients:
Boursin Garlic and Herb Cheese
4 cloves of garlic
1 yellow onion quartered
Fresh basil
Cherry tomatoes
Extra Virgin olive oil
Kosher Salt
Black Pepper
Fresh Pecorino Romano Cheese
Red Pepper Flakes
Bucatini pasta (I like De Cecco brand)
Cento San Marzano Tomatoes
Cooking Instructions:
Start by peeling 4 garlic cloves and quartering a yellow onion. Add lots of extra virgin olive oil to a Dutch oven or large pot. Pour in one container of cherry tomatoes, garlic cloves and quartered onion. Top with a little more olive oil, red pepper flakes, salt, and fresh cracked black pepper. Put on low heat stove and cook, covered for about 20 minutes. Stir then add in the Boursin cheese and cover for another 10 minutes on low. Add in Cento San Marzano tomatoes, a few basil leaves, salt, pepper, and fresh grated Pecorino Romano. Stir then cover and cook for 10 more minutes. In another pot add some salt to boiling water then drop in your pasta (I like De Cecco brand bucatini for this recipe). While the pasta cooks, use an immersion blender to blend up the sauce until it’s combined, smooth and creamy. When the pasta is about 2 minutes from al dente add it in the sauce and turn heat to medium low to finish cooking pasta. Plate with some fresh Pecorino Romano and enjoy!
Cook Time: 30 mins