Roast together the tomatoes, jalapeno and onion in a skillet until slightly caramelized.
In a small bowl, whisk together the vinegar, Worcestershire, oregano, garlic and olive oil. Season with salt and pepper.
Add all the vegetables and herbs to the vinaigrette. Taste again to season.
Cook pasta according to package instructions.
Add Puttanesca relish to pasta and mix.
Garnish with Parmesan, basil and parsley.
Recipe by Trish Gill, The Chef Next Door