Roasted Red Pepper and Tomato Spaghetti with Ricotta

Such a simple meal for Spring! (Spring officially began yesterday:) It is a great way to go go for "Meatless Monday" at your homestead too! Although this technically is not yet the season of tomatoes, when you roast them slowly they tend to be just as flavorful of a ripe tomato in the summertime.
Ingredients (Serves 4)
14 medium tomatoes on the vine, cut in half
1/2 jar roasted red peppers
2 tablespoons fresh oregano, roughly chopped
2 tablespoons basil, roughly chopped
5 cloves of garlic, minced
1 teaspoon red pepper flakes
6 Fresh sprigs of oregano
1 pound spaghetti
olive oil
Juice from 1/2 lemon
2 dollops of ricotta cheese per serving (about 4)
1/3 c Parmasasn cheese, grated in food processor

Preheat your oven to 325 degrees. Line a baking sheet with tomatoes, cut side up. Drizzle with olive oil, salt and pepper. Sprinkle with chopped oregano and oregano sprigs. Roast for about 1 1/2 hours. Add roasted red peppers after tomatoes have roasted for the 1 1/2 hours. Roast for about another 30 minutes. Remove from oven and cover in foil to keep warm.

Cook spaghetti according to pasta directions. I use De Cecco or Barilla pastas. Reserve 1/4 c cooking liquid. While spaghetti is cooking, heat 1/4 c olive oil in a skillet. When pan is hot add the garlic and red pepper flakes and saute. Be careful not to burn the garlic. When the pasta is cooked add the spaghetti to the saute pan along with half of the reserved cooking liquid. Stir in roasted peppers and tomatoes. Add chopped basil, lemon juice, salt and pepper. Heat for about 3 mintues, tossing frequently. Serve the pasta in large bowls topped with a few dollops of ricotta cheese and a sprinkling of Parmesan.