Pit the olives and chop them finely. Taste the anchovy fillets: if they are very salty, rinse them under running water. Cut them into strips.
Crush or chop the capers. Peel and chop the garlic cloves (mass to taste) and fry them lightly with the chilli pepper in hot olive oil. Add the olives and anchovies and sauté briefly.
Then add the tomatoes and the paradeis pulp, stirring and steaming over medium heat without a lid until the sauce has darkened. Season carefully with salt.
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