Spaghetti With No-Cook Tomato Sauce And Hazelnuts Recipe

Name: Spaghetti With No-Cook Tomato Sauce And Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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

1
Preheat oven to 350u00b0F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
2
Place cherry tomatoes in a large bowl; season with salt.
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.
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.
5
Divide pasta among bowls, drizzle with more oil, and top with ricotta salata and remaining hazelnuts.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup blanched hazelnuts, 1 pound cherry tomatoes, halved, 1 teaspoon kosher salt, plus more, 12 ounces spaghetti or linguine, and more.

Yes, Spaghetti With No-Cook Tomato Sauce And Hazelnuts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti With No-Cook Tomato Sauce And Hazelnuts

How did you like this recipe?

Frequently Asked Questions