Spaghetti with No-Cook Tomato Sauce

bonappetit.com

Lydia L

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

Directions at bonappetit.com

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