Ingredients

• 1/2 cup extra-virgin olive oil
• 1 jar capote (large) capers, drained well and patted dry
• 1 clove garlic, grated or finely chopped
• 1 teaspoon anchovy paste
• 6 plum tomatoes, sliced 1/2-inch thick
• 1 small red onion or 1/2 medium, very thinly sliced
• 1/2 cup coarsely chopped flat-leaf parsley
• A handful pitted good quality black olives
• Salt and freshly ground black pepper
• 1 teaspoon red pepper flakes, for seasoning

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Instructions

1. Heat 1/4 cup oil in small pan over medium-high heat. Add capers but be careful, they will spatter. Fry the capers 1 1/2 to 2 minutes until golden, drain on paper towels.
2. Combine remaining 1/4 cup extra-virgin olive oil with garlic and anchovy paste. Add tomatoes, onion, parsley and olives. Season with red pepper flakes and salt and pepper. Garnish with capers and serve.