Wash the celery. Peel the carrots. Finely dice the celery and carrots.
Peel and finely dice the onions and garlic.
Heat some oil in a pan. Fry the onions, garlic, celery and carrots over a medium heat for 7-8 minutes until softened. Season with salt and pepper.
Pour in the red wine and bring to the boil.
Add the canned tomatoes, tomato paste, tejpatas and rosemary. Simmer for 10 minutes, stirring.
Meanwhile, cook the pasta in boiling salted water according to the pack instructions.
Cut the fish into 1cm cubes and add to the vegetables just before the end of the cooking time. Simmer for 3-4 minutes over a low heat. Chop the basil.
Season the sauce with salt, pepper and a pinch of sugar. Drain the pasta and mix with the sauce. Garnish with basil.