Finely chop the shallots (you can also use onions) and celery, sautè in a pan with two tablespoons of olive oil.
Add the codfish and cook for a few minutes.
Add the passata, season with salt, and cook at medium heat for 20 minutes.

Cook the pasta al dente (around 8 minutes), pour it into the pan with the warmed sauce and sautè for a couple minutes.

Add some cooking water if necessary, to keep the sauce creamier. Add the capers, a few basil leaves and chopped chilies, serve hot.