Heat oven to 200 C / Gas 6. Place the tomatoes and mushrooms in a dish, season, brush with a little olive oil and roast for 10 minutes.
Whilst the tomatoes are baking, put the pasta on to boil.
Make the tapenade: put the capers, olives, garlic and lemon juice in a blender and mix well. Gradually add the oil until the mixture forms a paste.
Once the pasta is cooked, the tomatoes should have finished roasting. Remove from oven, and drain the pasta. Mix the tapenade with the pasta, mozzarella, roasted tomatoes and mushrooms. Serve with a fresh salad or crusty bread.
If you can't get cherry tomatoes or button mushrooms, buy a larger variety and quarter them before roasting.