1. Heat the olive oil in a non-stick pan and fry the onion, garlic and celery until softened but not browned. Stir in the chick-peas and passata, then cover and simmer for about 15 minutes.
2. Cook the pasta in a large pan of boiling, lightly salted water until just tender. Drain the pasta and toss into the sauce, then season to taste with salt and pepper. Sprinkle with chopped fresh parsley, then serve hot.