Whole Wheat Fettuccine with Roasted Tomatoes, Peas and Fresh Mozzarella

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Roasted Tomatoes:

Vegetable oil cooking spray

2 cups grape or small cherry tomatoes (about 10 ounces)

2 teaspoons extra-virgin olive oil 

1/2 teaspoon kosher salt

Fettuccine:

Kosher salt

1 pound whole wheat or brown rice fettuccine pasta 

1/2 cup red wine, such as pinot noir 

1/2 teaspoon crushed red pepper flakes 

1/2 teaspoon black pepper 

2 cloves garlic, peeled 

One 28-ounce can whole peeled tomatoes in tomato juice 

2 tablespoons chopped fresh thyme

1 cup frozen peas, thawed 

1/3 cup chopped fresh basil

One 8-ounce ball fresh mozzarella cheese, drained and diced, or 8 ounces ciliengine, drained