Spaghetti With No-Cook Tomato Sauce and Hazelnuts | Recipe Cart
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.
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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
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