Preheat oven to 400°.
In a oven safe baking dish with sides, toss the tomatoes, garlic and olive oil until the tomatoes are coated. Sprinkle with salt and pepper.
Nestle the cheese in the center of the baking dish. Sprinkle with additional salt and pepper
Place on the center rack of the oven and bake for 25 minutes until the tomatoes are roasted and are juicy and bubbly.
Meanwhile, cook the pasta in sea salted, boiling water according to package directions. Reserve 1 cup of pasta water and then drain the pasta in a colander and set aside.
Remove the baked goat cheese and tomatoes from the oven. Using a spoon, stir the cheese into the tomatoes and olive oil sauce until mixed and creamy. Stir in half of the chopped fresh basil.
Add in the cooked pasta a cup at a time. Add in some reserved pasta water by the tablespoon as needed to make the sauce creamier. Sprinkle over the remaining basil and fresh parmesan before serving.