Preheat oven to 425F. In a large baking dish, toss tomatoes with olive oil, salt, pepper, and red pepper flakes. Spread tomatoes into an even layer in the dish, leaving a small space in the center for the goat cheese. Add goat cheese and add a few dollops of pesto. Bake, uncovered, for 20 minutes.
While the dish is baking, boil your pasta in salted water according to package directions. Before you drain the pasta, reserve 1/2 cup of the cooking water and set aside.
Remove dish from oven. Use a fork to smash the tomatoes and blend the sauce together before adding in the pasta. Toss in cooked and drained pasta. If needed (for creaminess preference), add in pasta water. Enjoy!