Cook the fresh peas in boiling salted water, making sure that once they are cooked they are cooled quickly. Cook the pasta according to the instructions given on the packet and leave to cool quickly, arranging in a large dish. Finely dice the onion and celery and mix with the extra virgin olive oil. Add the chopped capers and cut tomatoes, together with the hand torn basil leaves. Add everything to the pasta, mix well and add the peas. Season with salt and pepper. Serve in pasta bowls and decorate with dried tomato skins. The dish can be embellished with green or black olives as well as other vegetables in season, all of which must be used raw.