½ c hazelnuts, toasted
1 lb cherry tomatoes, halved
1 tsp salt, plus more
12 oz spaghetti or linguine
1 beefsteak tomato, chopped
2 garlic cloves, crushed
1 tsp crushed red pepper flakes
1 c basil leaves, divided
2 small zucchini,grated
¼ c olive oil, plus more for drizzling
1 oz ricotta salata, shaved
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 c pasta cooking liquid.
Meanwhile, purée beefsteak tomato, garlic, red pepper flakes, ½ c 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 c oil, and remaining ½ c 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.