Preheat the oven to 425 degrees. Place the boursin cheese in a 13×9 baking dish. Add the tomatoes. Chop off the root end of the cloves of garlic. This makes it easier to squeeze the roasted garlic out of the peel. Add the garlic cloves to the pan. Drizzle everything with olive oil. Season with salt and pepper and a pinch of crushed red pepper flakes if you’re spicy like that.

Pop the pan in the oven and roast for 30 minutes until the tomatoes are bursting, the garlic is golden brown and roasted and the cheese is beginning to brown on top. Sometimes I like to finish with one minute on broil just to get that extra toasty color on the tomatoes and cheese. Remove from oven and squeeze the garlic cloves out of the peel and then use a fork to mash the garlic into a smooshy paste.

While the tomatoes and cheese are roasting bring a large pot of salted water to a boil. (I like to use a huge pinch of kosher salt) Cook your favorite pasta according to the package directions. Reserve ¾ cup of the starchy pasta water. Drain and add the cooked pasta to the garlic/tomatoes/cheese. Give it a first toss. Add the chopped spinach and basil along with half of the reserved pasta water. Stir again, until the cheese, starchy water, roasted garlic paste and tomatoes form a sauce that coats the pasta, adding more water to reach your desired level of sauciness (I use the full ¾ cup of water).

Scoop into bowls and top with more fresh basil, grated parmesan cheese and fresh cracked black pepper if desired!