In the meantime, juice 1 lb. of cherry tomatoes, reserve juice and pulp
For remaining 1 lb of cherry tomatoes, toss in extra virgin olive oil, salt and bake at 395°F for 20 minutes. Once done, juice and reserve pulp and juice
In a pot, add 2 tbs of extra virgin olive oil and cook chopped garlic, slowly, until bright white. Add tomato pulp, only, and cook on medium heat for 40 minutes.
Add juice, chopped basil, chopped peppers and lemon juice.
Cook pasta according to directions on package. After cooking, finish by plating spaghetti and adding sauce
