Bring a large pot of salted water to a boil. Add your pasta of choice and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta water before draining the pasta in a colander.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Toss in the cherry tomatoes and sprinkle with salt and pepper. Cook, stirring occasionally, until the tomatoes start to burst and release their juices, about 5-7 minutes.
Stir in the chopped spinach and red pepper flakes. Cook for another 1-2 minutes until the spinach wilts down.
Lower the heat to medium-low and add the Boursin cheese to the pan. Stir gently to combine it with the tomato mixture, creating a creamy, luscious sauce.
Add the drained pasta to the skillet, tossing gently to coat the pasta evenly with the sauce. If the sauce feels too thick, add reserved pasta water a little at a time until you reach your desired consistency.
Remove from heat and sprinkle fresh basil over the top. Serve immediately for the best flavors and texture.
