Spaghetti with No-Cook Tomato Sauce and Hazelnuts Recipe

Spaghetti with No-Cook Tomato Sauce and Hazelnuts Recipe

  • 1/2 cup blanched hazelnuts
  • 1 pound cherry tomatoes, halved
  • 1 teaspoon kosher salt, plus more
  • 12 ounces spaghetti or linguine
  • 1 beefsteak tomato, chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon crushed red pepper flakes
  • 1 cup basil leaves, divided
  • 2 small zucchini (about 8 ounces), coarsely grated
  • 1/4 cup olive oil, plus more for drizzling
  • Freshly ground black pepper
  • 1 ounce ricotta salata (salted dry ricotta), shaved
  1. Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
  2. Place cherry tomatoes in a large bowl; season with salt.
  3. Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1/4 cup pasta cooking liquid.
  4. Meanwhile, puree beefsteak tomato, garlic, red pepper flakes, 1/2 cup basil, 3 tablespoons chopped hazelnuts, and 1 teaspoon salt in a food processor until smooth; add to bowl with salted cherry tomatoes. Add zucchini, spaghetti, pasta cooking liquid, 1/4 cup oil, and remaining 1/2 cup basil leaves and toss to combine; season with salt and pepper.
  5. Divide pasta among bowls, drizzle with more oil, and top with ricotta salata and remaining hazelnuts.
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