How to Make It
Preheat oven to 325°F. Toss together tomatoes, oil, and 1/2 teaspoon of the salt in a bowl. Arrange tomatoes in an even layer on a rimmed baking sheet; roast in preheated oven until tomatoes burst, 25 to 30 minutes, stirring halfway through cook time.
Meanwhile, bring a large stockpot of salted water to a boil over high. Add pasta; prepare according to package directions. Drain pasta, reserving 1/3 cup cooking water. Set aside.
Stir together yogurt, garlic, pepper, reserved cooking water, and remaining 3/4 teaspoon salt in a large heatproof bowl until smooth. Add pasta and roasted tomatoes; gently toss to mix.
Spoon pasta evenly into 4 bowls; garnish with oregano. Serve warm or at room temperature.