Roasted Tomato Spaghetti

Preheat oven to 450 degrees F. In a rimmed sheet pan lined with parchment paper add cherry tomatoes. Season with salt and pepper. Drizzle with olive oil; toss together with garlic and oregano. Bake until tomatoes are blistered, 10 minutes. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package instructions. Reserve 1/2 cup pasta water and drain in a colander. Set aside while finishing the sauce. Place stock pot over medium heat and add 1/4 cup olive oil. Add red pepper flakes, transfer blistered tomato mixture including all tomato juices and 1/4 cup pasta water to pot. Season with salt and black pepper; sauté for 5 minutes. Add back spaghetti and toss together until warmed through. Mix in parsley. Add additional pasta water if needed to create more sauce. Serve immediately.