It was a simple pasta thing with small tomatoes -- cherry tomatoes or grape tomatoes -- and cheese (Boursin?).

I have used every search term that I can think of. No joy.

There was a photo posted with the recipe. I'll recognize it when I see it.

That sounds like the Baked Feta/Cherry Tomato Pasta recipe I posted a little while back:

Ingredients
-2 pints (17 1/2 ounces / 500 grams) cherry or grape tomatoes
-4 cloves garlic, halved lengthwise
-1/2 cup extra-virgin olive oil, divided
-Kosher salt
-1 block (7 ounces / 200 grams) Greek feta cheese
-1/2 teaspoon crushed red pepper flakes
-Freshly ground black pepper
-12 ounces medium-length dried pasta, such as campanelle, rigatoni or rotini
-Fresh basil leaves, for serving


1) Preheat oven to 400 degrees.

2) In a 9-by-13-inch baking dish, combine the tomatoes, garlic and 1/4 cup of the olive oil. Sprinkle with some salt and toss to coat.

3) Place the feta cheese in the center of the tomatoes and garlic, top with the remaining olive oil, and sprinkle the entire dish with red pepper flakes and a little black pepper.

4) Bake on center rack for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.

5) While the tomatoes and cheese bake, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water when draining the pasta.

6) Mash the baked feta and tomatoes in the dish with a fork or potato masher, and mix until evenly combined. Add the drained pasta, and mix with the sauce, adding the reserved pasta water as needed if it looks a little dry. Taste and season with additional salt and pepper, if desired.

7) Serve with basil on top.

Or, a 10 oz tub of tomatoes, 1/4 a cup of olive oil, and 8 oz of pasta is perfect for 2 people, or 1 really hungry person.

I typically use cavatappi pasta.

In lieu of fresh basil at the end, you can use a few pinches of Italian Seasoning before it goes into the oven.

I often use "medley tomatoes" in place of straight cherry tomatoes (basically a mix of different cherry-sized tomato varieties), to add some variety/depth.