Spaghetti with Raw Tomato Sauce and Hazelnuts
Main Dishes • Italian
Description
Spaghetti with Raw Tomato Sauce and Hazelnuts
Ingredients
- Hazelnuts 5 oz
- Cherry Tomatoes 15 oz
- Salt 1 teaspoon
- Spaghetti 15 oz
- Tomato 1 piece
- Garlic 2 cloves
- Dried Red Pepper 1 teaspoon
- Basil leaves 0 oz
- Zucchini 10 oz
- Olive Oil ¼ cup
- Freshly ground black pepper to taste
- Ricotta cheese 0 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.
Step 5
Divide the pasta among plates, drizzle with oil, top with the ricotta salad, and sprinkle with hazelnuts.
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