Spaghetti with No-Cook Tomato Sauce and Hazelnuts

Ingredients for Spaghetti with No-Cook Tomato Sauce and Hazelnuts

• 80g blanched hazelnuts

• 450g cherry tomatoes, halved

• 1 teaspoon kosher salt, plus more

• 350g spaghetti or linguine

• 1 beefsteak tomato, chopped

• 2 garlic cloves, crushed

• 1 teaspoon crushed red pepper flakes

• 1 cup basil leaves, divided

• 2 small courgette (about 230g ), coarsely grated

• 60ml olive oil, plus more for drizzling

• Freshly ground black pepper

• 30g ricotta salata (salted dry ricotta), shaved

Preheat oven to 177°C. 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 60ml pasta cooking liquid.

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 courgette, spaghetti, pasta cooking liquid, 1/4 cup oil, and remaining 1/2 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.