Conchiglie with Roasted Tomatoes

Ingredients

• Extra-virgin olive oil for baking sheet, plus 1/2 cup (4 fl. oz./125 ml)
• Fine sea salt, to taste
• 1 lb. (500 g) cherry or pear tomatoes, halved
• 1/4 lb. (125 g) fresh goat cheese, crumbled
• 2 Tbs. chopped fresh basil
• 1/2 tsp. red pepper flakes
• 2 Tbs. kosher salt
• 1 lb. (500 g) conchiglie (medium pasta shells)
• 1 tsp. fresh marjoram leaves

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