Dice the vegetable into small chunks, put onto baking tray and drizzle with olive oil. Season and then bake for 20-30 minutes at 180°C / 160°C fan.
Toast the pine nuts.
Put the Bay’s Kitchen Tomato & Basil Stir-in Sauce into a pan on a medium heat, add the roasted vegetables, chopped capers and chopped parsley and stir for 2-3 minutes.
Fill a pan 2⁄3 full with water and bring to the boil. Add the pasta and cook for 10 minutes (check the packet instructions in case these differ).
Drain the pasta, then add the sauce and vegetables to this pan and stir for 2 minutes.
Finish off with toasted pine nuts, raisins and parmesan shavings (if using).