SPAGHETTI WITH NO-COOK TOMATO SAUCE AND HAZELNUTS

Spaghetti with No-Cook Tomato Sauce and Hazelnuts image

Number Of Ingredients 11

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1/2 cup blanched hazelnuts
1 pound cherry tomatoes halved
1 teaspoon kosher salt
12 ounces spaghetti or linguini
1 beefsteak tomato, chopped
2 cloves garlic
8 ounces zucchini (2 small)
1 cup basil leaves
1/4 cup olive oil
1 ounce ricotta salata shaved
2 pinches fresh ground pepper

Steps:

Preheat oven to 350°
Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop
Place cherry tomatoes in a large bowl; season with salt
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ¼ cup pasta cooking liquid
Meanwhile, purée beefsteak tomato, garlic, red pepper flakes, ½ cup basil, 3 Tbsp. chopped hazelnuts, and 1 tsp. salt in a food processor until smooth; add to bowl with salted cherry tomatoes. Add zucchini, spaghetti, pasta cooking liquid, ¼ cup oil, and remaining ½ cup basil leaves and toss to combine; season with salt and pepper
Divide pasta among bowls, drizzle with more oil, and top with ricotta salata and remaining hazelnuts