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Ok so I think this is one of my new favorite recipes. Who knew that goat cheese in pasta could be so good!!! The roasted tomatoes are delicious, as always I love anything with tomatoes. The sauce was light and fresh, not overpowering and minimal. The goat cheese gave the pasta a creamy delicious texture and definitely made it seem much more decadent than it really is. This dish is healthy, under 500 calories a serving surprisingly. I could not believe that something this healthy could taste this good. Actual cooking time does not take too long at all, the most difficult task is roasting the tomatoes and that is easy enough. Not too much chopping either, which is always nice. The basil and parsley give it a nice herb flavor without being overpowering. I like to add a little extra basil only because I love basil that much. Also I tried it with linguine instead of spaghetti (as listed in the recipe) and it was delicious as well. I think any long pasta or spaghetti would work perfectly with this recipe!! MMMMMMMM!!!!

4 Servings
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. Preheat oven to 450°.
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. 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. 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.