1) Heat 60ml of the oil in small pan over a medium-high heat. Add the capers very carefully; they will spatter. Fry the capers for 1 1/2 to 2 minutes until golden, then drain on pieces of paper kitchen roll.
2) Combine the remaining 60ml of olive oil with the garlic and the anchovy paste. Add the tomatoes, onion, parsley and olives. Season with chilli flakes and salt and pepper. Garnish with the capers and serve.