Raw Tomato Puttanesca

• 1 tbsp salt
• 5 or 6 ripe but firm tomatoes
• 1 ⁄2 cup extra- virgin olive oil
• 1 1⁄2 tablespoons soy sauce
• 1 tsp chilli flakes
• 1 garlic clove, finely grated
• 1 cup pitted olives, thinly sliced
• 3 tbsp drained capers
• 200 g smoked tofu, cubbed
• 200 g pasta
• 1 ⁄2 cup chopped fresh basil leaves

Instructions

1. Bring a big pot of water and the salt to a boil.
2. Slice 1⁄4 inch off the top of each tomato and removethe tough core. Place a box grater in a large bowl anduse the large holes to shred the cut side of the tomato until theflesh has all been grated off the skin; discard the skins. Add theoil, soy sauce, chilli flakes, and garlic to the tomatoes and whisk, until the oil is evenly incorporated. Stir in the smoked tofu, olives and capers and let sit for at least 15 minutes and up to 3 hours.
3. Add the pasta to the boiling water and cook until just al dente. Drain and transfer to the bowl with the tomato mixture,stirring to combine. Stir in the basil, then taste and add salt ifnecessary.
4. Serve with a drizzle of olive oil and topped with basil leaves.