Roasted Cherry Tomato Pasta

Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, toss together olive oil, cherry tomatoes, garlic, salt and pepper. Transfer to prepared baking sheet. Bake for 20 to 25 minutes, or until tomatoes are soft with blackened edges and very fragrant.
While tomatoes are roasting, bring salted water to boil in a large pot for the pasta. Cook pasta until al dente, according to package directions and drain. Scoop out and set aside a little pasta water to save just in case you want to thin your sauce later.
While pasta cooks, heat a large sauté pan over medium heat, heat olive oil. Add garlic, cooking for 30 seconds.
Add goat cheese and white wine, stirring until goat cheese is melted. Season with salt and pepper. Bring sauce to a simmer and cook for 1 minute, until it thickens slightly. If your sauce is too thick for your liking, thin it out with a tablespoon or two of the reserved pasta water.
Add cooked fettuccine noodles, tossing well to coat. Serve immediately topped with roasted cherry tomatoes and fresh basil.