Just about every gardener I know–from beginner to expert–is sure to plant tomatoes each summer. And, as a result, summertime usually means that my kitchen counter is filled with tomatoes, thanks to the generosity of friends and their overflowing vines. I have never canned tomatoes so I need to find lots of recipes that use the abundant fruit. I love anything that doesn’t involve turning on the oven and, other than boiling up some pasta, no heat is necessary for this no-cook tomato sauce.
(image and recipe from Bon Appetit)
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
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Place cherry tomatoes in a large bowl; season with salt.
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ¼ cup pasta cooking liquid.
Meanwhile, purée beefsteak tomato, garlic, red pepper flakes, ½ cup basil, 3 Tbsp. chopped hazelnuts, and 1 tsp. salt in a food processor until smooth; add to bowl with salted cherry tomatoes. Add zucchini, spaghetti, pasta cooking liquid, ¼ cup oil, and remaining ½ cup basil leaves and toss to combine; season with salt and pepper.
Divide pasta among bowls, drizzle with more oil, and top with ricotta salata and remaining hazelnuts.