One Pot Veggie Spring Pasta

• 2 tbsp extra virgin olive oil
• 0.25 cup capers
• 1 large clove garlic, crushed
• 1 red onion, finely chopped
• 400 g penne pasta
• 600 ml vegetable stock
• 400 g tin diced tomato
• 200 g cherry tomatoes, cut in halves
• 1 bunch asparagus, sliced into bite quarters
• 30 g parmesan cheese, shaved
• 0.5 cup fresh basil leaves