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Preheat your oven to 200'C .
Chop your pepper, courgette and red onion into chunks and add to a baking tray along with the whole cherry tomatoes. Drizzle with 1 tbsp olive oil and season with salt and pepper, then pop in the oven to roast for 25-30 mins until soft.
While the vegetables are roasting, put the pasta on to cook then drain when ready - make sure you reserve a mug of the starchy pasta water (important!!).
Once the vegetables are roasted, add to a large pan with the cooked pasta. Add the tomato puree and grated parmesan along with a good splash of pasta water to create a bit of a sauce. Add the capers, then stir everything together thoroughly until combined, then taste and season if you need to.
Finely chop the basil and add to the pasta, then stir through and serve.