1 tbsp olive oil

24 oz cherry tomatoes

Salt and freshly cracked black pepper, to taste

1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese

8 oz prepared basil pesto

1/2 cup grated Parmesan cheese, plus more for serving

8 oz spaghetti

1/2 cup reserved pasta cooking water

Bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente according to package directions. Before draining, reserve at least 1/2 cup of that starchy pasta water. Trust us, you'll need it.

Heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and season with salt and freshly cracked black pepper. Cook for a few minutes, stirring occasionally. Cover and continue cooking for about 10 minutes, until the tomatoes soften and begin to burst.

Using a wooden spoon, gently crush the softened tomatoes to release their sweet, concentrated juices. Lower the heat and stir in the Boursin cheese until it begins melting into the tomatoes. Add the basil pesto and grated Parmesan, stirring until everything comes together in one gloriously creamy sauce.

Add the cooked spaghetti directly to the skillet, followed by a splash of reserved pasta water. Toss vigorously until the sauce becomes silky, glossy, and coats every strand. Add a little more pasta water as needed to loosen things up.

Give everything one final toss and taste for seasoning. Twirl into warm bowls, finish with another generous shower of Parmesan, and serve immediately.