SERVES 4
Kosher salt
¼ cup extra-virgin olive oil
2 tablespoons unsalted butter
1 medium onion, finely diced (about 1½ cups)
3 cloves garlic, thinly sliced
8 anchovy fillets, minced
½ teaspoon red pepper flakes
3 tablespoons capers, rinsed, patted dry, and roughly
chopped
½ cup pitted olives, roughly chopped (any sharp, briny
olive will do, such as Taggiasche, kalamata, or
Manzanilla)
One 28-ounce can whole tomatoes packed in juice,