First, start your balsamic reduction by combining balsamic vinegar and sugar in small pot over medium low heat.
Let cook until reduced for 20-25 minutes. It will be thickened and syrupy when finished.
Meanwhile, preheat oven to 425 degrees F.
Bring pot of water to boiling and cook pasta according to package.
While water is heating up and oven is preheating, combine tomatos, olive oil, 2 tablespoons balsamic vinegar, garlic, and salt. Toss to combine.
Place on baking sheet (I lined mine with aluminum foil), and roast in preheated oven for 12-15 minutes, until tomatoes start to soften and break down.
Once tomatoes and pasta are cooked, toss them together, along with the remaining 2 tablespoons of balsamic vinegar and basil.
Add goat cheese and toss gently.
Finish off with balsamic reduction drizzle.