1. Heat oven to 425 F. Toss tomatoes with rosemary and olive oil on a large sheet pan. Roast until wilted and beginning to brown, about 20 minutes.
2. Cook pasta, reserve ¼ cup cooking water, and drain. Add pasta, tomato mixture, garlic, vinegar, and cooking water to the pot and simmer for 2 minutes.
3. Season to taste with salt and pepper and finely chopped parsley.