Combine tomatoes, artichoke hearts, garlic, olive oil, baslamic vinegar, oregano and salt together in a bowl. Cover and let sit at room temperature for 30 minutes.

Preheat oven to 400 degrees.

Place marinated vegetables in a baking dish and roast for 15 minutes. Turn and continue roasting for another 15 minutes.

While vegetables are roasting, bring a large pot of water to boil and cook according to package directions. Reserve 1/2 cup of pasta water. Then drain the pasta.

Return the pasta to the pan, add butter and olive oil. Remove vegetables from the oven and add them, as well as any juices that have accumulated, to the pasta. Toss well. If pasta seems dry add 1/4 of reserved pasta water. If it still seems dry add the remaining 1/4. Serve.