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In an 8-inch skillet over medium, toast the chilies, turning with tongs, until fragrant, 2 to 3 minutes. Transfer to a medium bowl along with the sun-dried tomatoes. Add boiling water to cover. If needed to keep the ingredients submerged, place a small plate or saucer on top. Let stand until the tomatoes are plump and the chilies are softened, 10 to 15 minutes.
Drain the tomato-chili mixture and add to a food processor along with the roasted peppers, capers and brine, garlic and oregano. Process until mostly smooth, scraping the bowl as needed, about 30 seconds. With the machine running, drizzle in the oil. Transfer to a small bowl and stir in the pepper flakes, ¾ teaspoon salt and ¼ teaspoon black pepper. Set aside, or, if making ahead, cover and refrigerate for up to 5 days (bring to room temperature before use).
In a large pot, boil 4 quarts water. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve ¾ cup of the cooking water, then drain and return the pasta to the pot. Add the pesto and ½ cup reserved water; cook over low, stirring, until well coated, about 3 minutes; add additional cooking water if needed so the pasta is evenly sauced. Off heat, taste and season with salt and black pepper. Serve with dollops of ricotta cheese.