Puttanesca Tomato Salad with Fried Capers

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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