Quick-Roasted Cherry Tomato Sauce with Spaghetti

Ingredients

• 4 quarts water
• 2 teaspoons kosher salt
• 8 ounces uncooked spaghetti
• 2 2/3 cups cherry tomatoes
• 2 tablespoons extra-virgin olive oil, divided
• 2 teaspoons red wine vinegar
• 3/8 teaspoon kosher salt
• 1/8 teaspoon crushed red pepper
• 2 1/2 tablespoons chopped or torn fresh basil leaves
• 2 1/2 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup (2 ounces) crumbled semisoft goat cheese

Preparation

1. 1. Preheat oven to 450°.
2. 2. Bring 4 quarts water to a boil in a large Dutch oven. Add 1 tablespoon salt and spaghetti to boiling water; cook 10 minutes or until spaghetti is al dente. Drain spaghetti in a colander over a bowl, reserving 1/3 cup cooking water. Return spaghetti to pan; set aside, and keep warm.
3. 3. While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, 3/8 teaspoon salt, and pepper on a jelly-roll pan, tossing well to coat. Bake tomato mixture at 450° for 10 minutes or until tomatoes are soft and lightly charred in places.
4. 4. Add tomatoes and any tomato juice to spaghetti in Dutch oven. Add 3 tablespoons reserved cooking water to jelly-roll pan, scraping pan to loosen browned bits; carefully pour water mixture and remaining 1 tablespoon oil into spaghetti mixture. Place Dutch oven over medium heat. Add remaining reserved cooking water, 1 tablespoon at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.