Caponata napoletana

Ingredients

• 4-6 friselle
• 4-6 large tomatoes (cut into chunks or wedges)
• Olive oil
• A pinch of dried oregano
• Salt and pepper
• Green and/or black olives
• Anchovy fillets
• Fresh mozzarella (cut into cubes)
• A can of tunafish (drained and crumbled)
• Capers
• Red onion (chopped or finely sliced)
• Fresh basil leaves

Instructions

1. 1

   About a half hour before you're ready to eat, take your friselle, dip them briefly in tepid water and place them on individual plates. Pour some olive oil over each frisella.

2. 2

   Now prepare a tomato salad with the tomatoes, olive oil, oregano, salt and pepper, and spoon some of the salad onto each plate, covering the top of the frisella.

3. 3

   Now you can add whatever other toppings strike your fancy. Let rest until you're ready to eat.

4. 4

   Just before serving, drizzle a bit more olive oil over each plate.