Quick-Roasted Cherry Tomato Sauce with Spaghetti

Ingredients

• ¾ cup (3 ounces) crumbled semisoft goat cheese
• 1 tablespoon kosher salt
• 4 quarts water
• 2 pints cherry tomatoes
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon red wine vinegar
• ½ teaspoon kosher salt
• + 4 more ingredients
• • ¹/₈ teaspoon crushed red pepper
  • ¼ cup chopped or torn fresh basil leaves
  • ¼ cup chopped fresh flat-leaf parsley
  • 12 ounces uncooked spaghetti

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 1/2 cup cooking water. Return spaghetti to pan; set aside, a...

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