In a large sautéed pan add oil, onions, chili pepper, capers, and olives.
Gently sauté without burning the onions.
Add the sliced peppers and cherry tomatoes.
Cook for 15 minutes with the lid on.
Add the cubed baccalà and finish cooking.
Cook pasta and drain al dente reserving some of the pasta water.
Add pasta to the baccalà sauce and stir until well incorporated.
Be sure to add a little of the pasta water for extra creaminess.
Buon appetito!