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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.
Ingredients
4 Servings
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.
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Reviews (1)
Back to TopThis recipe is delicious and simple. Perfect for warm and hot days. Just use good tomatoes since the sauce isn't cooked. The nuts contribute to the earthiness and texture of the dish. When I made this, I was in Colorado where the August tomatoes are truly fantastic. They are the star of this recipe. I didn't have ricotta salata, so used Parmesan instead.
prakm
Austin, TX
8/30/2015