Inspired by the popular Neapolitan pasta dish, this salad still has all the traditional components of Pasta Puttanesca—anchovies, garlic, olives and capers—without the actual spaghetti. Thick slices and wedges of heirloom tomatoes are nestled with fragrant basil leaves dressed with an umami-packed combination of extra virgin olive oil, Colatura di Alici (Italian fish sauce), garlic and hot pepper.
Recipe, food styling & photography by Asha Loupy
6 tablespoons extra virgin olive oil, such as Frescobaldi Laudemio
2 tablespoons IASA Colatura di Alici (Anchovy Syrup)
1/2 teaspoon IASA Hot Pepper in Olive Oil
1 medium garlic clove, minced
1 1/2 pounds mixed heirloom tomatoes (such as Cherokee Purple, Brandywine, Green Zebra, Black Cherry & Sunbursts)
3/4 cup fresh basil leaves
1/2 cup pitted Italian olives, such as Taggiasca, halved if the olives are larger
1 tablespoon Marinated Capers in Extra Virgin Olive Oil with Herbs from Caravaglio
Fleur de sel, for finishing (optional)
In a medium bowl, whisk the extra virgin olive oil, colatura, hot peppers and garlic together until emulsified. Set aside.
To prepare the tomatoes, cut them into varying shapes and sizes; slicing any larger tomatoes into thick slices, medium-sized tomatoes into wedges and cherry tomatoes (if using) in half.
To assemble the salad, arrange the tomatoes in a single layer on a large serving platter (don't worry about perfection here, this is a rustic salad). Nestle and tuck the basil leaves among the tomatoes. Sprinkle the olives and capers over the tomatoes and basil. Spoon the reserved spicy colatura dressing over the whole salad. Finish with a light sprinkling of fleur de sel, if desired.
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