Spaghetti with No-Cook Tomato Sauce and Hazelnuts

Preparation

1. Step 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.

   Step 2

   Place cherry tomatoes in a large bowl; season with salt.

   Step 3

   Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ¼ cup pasta cooking liquid.

   Step 4

   Meanwhile, puree beefsteak tomato, garlic, red pepper flakes, ½ 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, ¼ cup oil, and remaining ½ cup basil leaves and toss to combine; season with salt and pepper.

   Step 5

   Divide pasta among bowls, drizzle with more oil, and top with ricotta salata and remaining hazelnuts.