Ingredients Jump to Instructions ↓

  1. 1/2 cup extra-virgin olive oil

  2. 1 jar capote (large) capers, drained well and patted dry

  3. 1 clove garlic, grated or finely chopped

  4. 1 teaspoon anchovy paste

  5. 6 plum tomatoes, sliced 1/2-inch thick

  6. 1 small red onion or 1/2 medium, very thinly sliced

  7. 1/2 cup coarsely chopped flat-leaf parsley A handful pitted good quality black olives Salt and freshly ground black pepper

  8. 1 teaspoon red pepper flakes, for seasoning

Instructions Jump to Ingredients ↑

  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. 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.


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