10 minute cheesy pasta

Sizzle the garlic in olive oil with a pinch of hot pepper flakes until fragrant; add the cherry tomatoes.

Add a pinch of salt and cook frozen tomatoes a few extra minutes until their liquid reduces and evaporates.

Boil the pasta about seven minutes to al dente; drain, keeping some starchy water.

Add the whole garlic Boursin to the tomatoes and heat until the cheese melts, about two minutes, watching it.

Stir in a handful of spinach over gentle heat until wilted.

Add the drained pasta, about a third of a cup of starchy cooking water, a big handful of parm and fresh parsley; toss.