Puttanesca Tomato Salad with Fried Capers

By Anonymous -
I made this recipe because Ernie loves anything at all involving capers, but it is seriously good. We had it with the other recipes she featured on the show -- spinach fettuccini with gorgonzola sauce and Florentine prosciutto wrapped chicken -- and it would be perfect for a meal with company. In fact, I'm planning to serve it when my parents come to visit this Christmas.

Adapted from Rachael Ray

1/2 cup extra-virgin olive oil
1 jar capers, drained well and patted dry
1 clove garlic, grated or finely chopped
1 teaspoon anchovy paste (don't be afraid of anchovy paste, you can't really taste it)
6 plum tomatoes, sliced 1/2-inch thick
1 small red onion or 1/2 medium, very thinly sliced
A handful pitted good quality black olives ( I used kalamata)
Salt and freshly ground black pepper
1 teaspoon red pepper flakes, for seasoning

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 and olives. Season with red pepper flakes and salt and pepper. Garnish with capers and serve.

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