Roughly chop the Minicaps®, removing any seeds. Heat half the oil in a large non-stick frying pan over medium-low heat. Add Minicaps®, shallots and garlic. Cook, stirring often for 20 minutes or until softened. Add the tomatoes and sugar. Cook, shaking the pan for 4 minutes until tomatoes start to soften.
Remove from the heat, add the vinegar, remaining oil and parsley. Season well.
Meanwhile, cook the pasta following the packet directions. Drain, reserving ¼ cup pasta water. Add the pasta to the peperonata, toss gently, adding pasta water to adjust the consistency. Divide amongst 4 serving plates. Serve with lemon wedges.