Name: Spaghetti With No-Cook Tomato Sauce and Hazelnuts
Yield: 4 Servings
Ingredients: 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

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Peden & Munk

This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.

Recipe notes