Spaghetti with No-Cook Tomato Sauce and Hazelnuts
A fresh summer pasta dish featuring a raw tomato sauce made with cherry tomatoes, zucchini, and toasted hazelnuts. This light and flavorful spaghetti is topped with ricotta salata and fresh basil.
Ingredients
- •½ cup blanched hazelnuts
- •1 pound cherry tomatoes
- •1 teaspoon kosher salt
- •12 ounces spaghetti
- •1 whole beefsteak tomato
- •2 cloves garlic
- •1 teaspoon crushed red pepper flakes
- •1 cup basil leaves
- •2 whole zucchini
- •¼ cup olive oil
- •to taste black pepper
- •1 ounce ricotta salata
- •shaved
Cooking Instructions
- 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.
10 min
- 2.
Place cherry tomatoes in a large bowl; season with salt.
2 min
- 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.
12 min
- 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 min
- 5.
Divide pasta among bowls, drizzle with more oil, and top with ricotta salata and remaining hazelnuts.
3 min
