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
- Yield4 Servings
Ingredients
½ 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
¼ 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 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.