Spaghetti with No-Cook Tomato Sauce and Hazelnuts

Name: Spaghetti with No-Cook Tomato Sauce and Hazelnuts
Yield: 4 Servings
Ingredients: 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

By Joshua McFadden

July 28, 2015

Image may contain Dish Food Meal Spaghetti and Pasta

Photo by Peden & Munk.

This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.

Recipe information

Yield
4 Servings

Ingredients

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

Preparation

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 1/4 cup pasta cooking liquid.
Step 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.
Step 5
Divide pasta among bowls, drizzle with more oil, and top with ricotta salata and remaining hazelnuts.

TagsPasta Spaghetti Hazelnut Nut Cherry Tomato Tomato Vegetable Basil Herbs & Spices Zucchini Squash Ricotta Salata Ricotta Cheese Dairy Main Dinner Vegetarian Quick Easy Weeknight Meals Food Processor Summer Bon Appétit

Recipe notes

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