1 tablespoon salt
12 ounces uncooked spaghetti
2 pints cherry tomatoes
3 tablespoons extra virgin olive oil, divided
1 tablespoon red wine vinegar
1/2 teaspoon sea salt
1/8 teaspoon crushed red pepper flakes
1/4 cup chopped or torn fresh basil leaves
3 ounces crumbled semi soft goat cheese
- Move the oven rack to the upper middle position and preheat to the oven to 450°.
- Bring 4 quarts of water to boil in a large dutch oven. Add the 1 tablespoon of salt and the pasta to boiling water. Cook the spaghetti for 10 minutes or until al dente. Before draining the spaghetti reserve 1/2 cup of the pasta water. Drain the spaghetti and return it to the dutch oven off the heat.
- While the spaghetti cooks, combine the tomatoes, 1 tablespoon olive oil, vinegar, sea salt, and pepper flakes in a medium sized bowl. Toss until the tomatoes are well coated and then put them until a shallow baking dish. Bake the tomatoes at 450° for 15 minutes or until the tomatoes are split open and charred in places.
- Add the tomatoes and any tomato juices to the dutch oven with the spaghetti. Add 1/4 cup of the reserved pasta water to the tomatoes baking dish, scraping the pan to remove any browned bits; carefully pour this mixture into the dutch oven with the spaghetti and tomatoes. To this add the remaining reserved water 2 tablespoons at a time until the spaghetti mixture is moist, tossing frequently. Stir in the fresh basil and sprinkle with the goat cheese.
- Serve immediately.