Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large oven-safe baking dish (a 9×13 inch is perfect), add the cherry or grape tomatoes, peeled whole garlic cloves, and a generous drizzle of olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Give it a good toss to ensure everything is coated evenly. Create a space in the center of the tomatoes for the Boursin cheese.
Step 3: Place the entire unwrapped block of Boursin cheese directly into the cleared space in the middle of the tomatoes.
Step 4: Bake for 25-30 minutes, or until the tomatoes have burst and are jammy, and the Boursin cheese is beautifully melted and bubbly. The garlic should be soft and fragrant.
Step 5: While the cheese and tomatoes are roasting, cook your pasta according to package directions in a separate pot. Remember to salt your pasta water generously. Cook until al dente, then reserve about 1 cup of the starchy pasta water before draining.
Step 6: Once the baking dish is out of the oven, use a fork or potato masher to gently mash the roasted tomatoes and garlic directly in the dish. Stir vigorously until the melted Boursin cheese, tomatoes, and garlic combine to form a creamy, vibrant sauce.
Step 7: Add the cooked and drained pasta directly to the baking dish with the sauce. Toss everything together, ensuring every strand of pasta is coated. If the sauce seems too thick, gradually add some of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
Step 8: Stir in the fresh basil, finely chopped, for a burst of fresh flavor. Taste and adjust seasoning if necessary. Serve immediately, perhaps with a sprinkle of Parmesan cheese or a grind of fresh black pepper.