Tomatoes cut into wedges (or grape tomatoes halved)
Pitted kalamata olives
Garlic cloves sliced extra thin
Onions
Capers
Anchovies (optional)
Get out a stainless saute pan. Fill the bottom with olive oil just enough to coat the bottom fully before it starts to rise. Put on medium-high. Saute four anchovy fillets for one minute and remove, place on paper towel.
Add your tomatoes, onion, and olives. Saute for three minutes constantly stirring.
Add garlic slices.
Sautee everything and use a wooden spatula to mash it as it cooks. Stir, mash, repeat, until the garlic slices turn brown.
Remove the garlic slices and add the capers, anchovies, and a splash of olive oil. Now slowly stir around for 30 seconds.
Pour directly over any pasta that's in a bowl and stir to incorporate. Grate fresh cheese on top. Serve with garlic bread using the browned garlic (mince the browned garlic slices and mix into butter/sour cream mixture with garlic powder, spread on bread, sprinkle parsley, put under broiler).