Spaghetti with raw tomato sauce and hazelnuts
4 servings
30 minutes
Spaghetti with raw tomato sauce and hazelnuts is a refined dish of Italian cuisine that embodies freshness and richness of flavors. Its roots trace back to the traditions of Mediterranean culinary art, where fresh vegetables and nuts play a key role. Tender spaghetti infused with the aroma of fresh tomatoes, garlic, and basil creates a light yet rich taste. Crunchy hazelnuts add nutty depth and pleasant texture to the dish, while ricotta provides creamy softness. This dish is perfect for summer evenings – refreshing, nutritious, and surprisingly easy to prepare. It pairs wonderfully with white wine and crusty bread, creating an atmosphere of a true Italian dinner. Lightness and elegance in one dish!
1
Preheat the oven to 180˚C. Roast the hazelnuts on a rimmed baking sheet for 8-10 minutes, stirring once, until they turn dark golden. Let cool; chop coarsely.
- Hazelnut: 95 g
2
Place the cherry tomatoes in a large bowl and salt them.
- Cherry tomatoes: 400 g
- Salt: 1 teaspoon
3
Boil spaghetti in a large pot of salted water, stirring occasionally, until al dente. Drain, reserving ¼ cup of the cooking water.
- Spaghetti: 360 g
- Salt: 1 teaspoon
4
Meanwhile, blend a large tomato, garlic, dry red pepper, ½ cup of basil, 3 cups of chopped hazelnuts, and 1 tsp of salt in a blender until smooth; transfer to a bowl with salted cherry tomatoes. Add zucchini, spaghetti, the water used for cooking pasta, ¼ cup of oil and the remaining ½ cup of basil leaves; mix well and season with salt and pepper.
- Tomatoes: 1 piece
- Garlic: 2 cloves
- Dried red chili: 1 teaspoon
- Basil leaves: 70 g
- Hazelnut: 95 g
- Salt: 1 teaspoon
- Courgette: 240 g
- Spaghetti: 360 g
- Olive oil: 0.3 glass
- Basil leaves: 70 g
- Salt: 1 teaspoon
- Freshly ground black pepper: to taste
5
Place the pasta on plates, drizzle with oil, top with ricotta salad, and sprinkle with hazelnuts.
- Olive oil: 0.3 glass
- Ricotta cheese: 30 g
- Hazelnut: 95 g
