Preheat oven to 400°F. Bring a large pot of water over to a boil over high heat for the pasta. Once the water comes to a boil, add a generous amount of salt and the pasta. Cook until al dente. Drain the pasta, reserving about a cup of the starchy, pasta-cooking water.
While waiting for the water to boil, place the tomatoes on a cookie sheet, drizzle them with EVOO and season with salt and freshly ground black pepper. Place tomatoes in the hot oven and roast until the tomatoes just start to burst, about 8-10 minutes. Transfer to a bowl, smash them lightly with a fork or a potato masher and reserve.