Place the cherry tomatoes on a large sheet pan, drizzle with the olive oil, and toss to coat.
Spread the tomatoes into a single layer and sprinkle liberally with salt and pepper.
Roast the tomatoes for 16-20 minutes until soft.
FOR THE PASTA:
Meanwhile, Cook the spaghetti according to package directions. Once the spaghetti is cooked, reserve 1 Cup of the cooking water, then drain the spaghetti.
Add the pesto and ½ Cup of the cooking liquid to a large bowl, add the cooked spaghetti and toss to combine, adding more cooking water if needed.
Top the pasta with the roasted tomatoes and parmesan cheese.
**NOTE: You can click the link in the recipe card to get to our homemade pesto recipe. I like to make the pesto while the tomatoes are roasting and the pasta is cooking. ALSO NOTE that you can use 1 cup of store-bought jarred pesto if preferred. NOTE: Leftovers will stay good in the refrigerator in an airtight container for up to 4 days.