Step by step

Method

4 steps

1. 1

   Cook 12 oz penne or fusilli in salted water until al dente. Before draining, scoop out at least ½ cup starchy pasta water — you'll need it to loosen the sauce. Drain the pasta.

2. 2

   Return the warm pot to low heat. Add the 5.2 oz package of Boursin garlic & fine herbs and 2 tablespoons olive oil with a splash of pasta water. Stir and mash until the cheese melts into a silky, speckled sauce — about 1–2 minutes. Don't crank the heat or it can separate.

3. 3

   Toss in the pasta, then more pasta water a tablespoon at a time until every noodle is coated and glossy. Fold in 2 cups baby spinach and 1 cup halved cherry tomatoes if using; cook 1–2 minutes until the spinach wilts and tomatoes just soften.

4. 4

   Crack on plenty of black pepper and finish with extra Parmesan. Serve right away. You want creamy, herb-flecked pasta that clings to every noodle — not a greasy broken sauce or dry clumps of cheese.