Quick-Roasted Cherry Tomato Sauce With Spaghetti

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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

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