Spaghetti with Raw Tomato Sauce and Hazelnuts

Main Dishes | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Spaghetti with Raw Tomato Sauce and Hazelnuts

Ingredients

Hazelnuts - 3.4 oz
Cherry Tomatoes - 14.1 oz
Salt - 1 teaspoon
Spaghetti - 12.7 oz
Tomato - 1 piece
Garlic - 2 cloves
Dried Red Pepper - 1 teaspoon
Basil leaves - 2.5 oz
Zucchini - 8.5 oz
Olive Oil - ¼ cup
Freshly ground black pepper - to taste
Ricotta cheese - 1.1 oz

Step by Step guide

Step 1

Preheat the oven to 180˚C. Roast the hazelnuts on a baking sheet for 8–10 minutes, stirring once, until they turn a dark golden color. Let cool; chop coarsely.

Step 2

Place the cherry tomatoes in a large bowl and season with salt.

Step 3

Cook the spaghetti in a large pot of salted water, stirring occasionally, until al dente. Drain, reserving ¼ cup of the pasta cooking water.

Step 4

Meanwhile, blend the large tomato, garlic, dried red pepper, ½ cup of basil, 3 cups of chopped hazelnuts, and 1 teaspoon of salt in a blender until smooth; transfer to the bowl with the salted cherry tomatoes. Add the zucchini, spaghetti, reserved pasta water, ¼ cup of oil, and the remaining ½ cup of basil leaves, and mix; season with salt and pepper.