Heat olive oil in a medium pot on medium heat for 1-2 minutes. Add the onions and sauté for 5-7 minutes, or until translucent. Add the potatoes and capers and sauté for another 2-3 minutes. Add the tomato paste, tomato puree, spices, water and half of the parsley, reduce heat to medium-low and cook covered for about 10 minutes, stirring occasionally.Remove the lid and continue to cook for another 15-20 minutes, or until the potatoes are fork tender. If the liquid evaporates too quickly, add about 1/2 cup of water at a time until the potatoes are cooked through. Season with salt and pepper and garnish with a drizzle of extra virgin olive oil and the remaining parsley. Add some hot pepper flakes for a hint of heat, if desired. Consume within 3 days of preparation.