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Preheat the oven to 425°F.
Place the tomatoes in a large cast iron pot.
Add the shallots and garlic.
And the olive oil, oregano leaves, salt and black pepper, and the red pepper flakes.
Toss until everything is mixed.
Then lay the logs of goat cheese in the center. Roast until the tomatoes have blistered and the goat cheese has softened, about 25 minutes.
Cook pasta according to package directions. When done reserve the pasta water.
Remove the dish from the oven.
Add the pasta while it's still hot.
Add the pesto.
Drizzle in about ½ cup of the hot pasta water then gently stir everything together until the pasta is coated in the creamy sauce. Add a little more pasta water if needed for consistency. Sprinkle on the basil and shave Parmesan.