Toss tomatoes in olive oil on a small sheet pan and season with salt. Cook for 15-20 minutes or until slightly blistered.
Meanwhile, cook pasta per package directions, reserving some pasta water when you strain it.
Add hot pasta back to the pot you cooked it in (or a large bowl) and add pesto and a generous splash of pasta water. Toss well to coat, adding more of the pasta water as needed to get your preferred consistency.
To serve: portion pasta into bowls and top with tomatoes, parmesan cheese and red pepper flakes for extra heat.
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