Spaghetti with Tomatoes and Hazelnuts is a fabulous meal with fresh juicy tomatoes, hazelnut crumble and herbs.
Tomatoes all day everyday right now and they’re perfect in this Spaghetti with Tomatoes and Hazelnuts. At the height of the season I seek out the almost over ripe tomatoes which are heavy and smell juicy.
When cut open the juices ooze from the tomato and all I can think about it eating them. It’s basically a buy, eat, repeat kind of situation.
I used farro pasta in this recipe, but any type of dried pasta will do. Whole wheat, gluten-free, and good old regular pasta will all fit the bill.
The cheese is also interchangeable. If you feel more like parmesan than mozzarella have at it. I like the way the cheese slightly melts and becomes gooey between the pasta and the tomatoes. Makes for a special treat.
If you don’t like or can’t eat nuts this dish is also quite good without the hazelnuts. They’re primarily there to add some great texture to the dish.
Serves 4-6
Spaghetti with Tomatoes and Hazelnuts is a fabulous meal with fresh juicy tomatoes, hazelnut crumble and herbs.
- 500 grams (1.1 lbs) dried spaghetti (farro, whole wheat, or any other spaghetti of your choice)
- 1 pint small tomatoes, such as cherry, strawberry, etc., halved
- 2 tbsp olive oil
- 2 medium shallots
- 8-10 whole basil leaves
- 1/2 cup crushed hazelnuts (roasted is tastier, but non-roasted will work too)
- 100 grams fresh mozzeralla cheese, torn into small bite size pieces
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
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Cook pasta in a large pot of salted water as per package instructions, reserve 1/4 cup of pasta water before draining.
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Meanwhile, heat olive oil in a large skillet over medium-high heat. Add shallots and cook for 2-3 minutes until translucent and soft. Add tomatoes and season with salt and pepper. Cook for 7-10 minutes, string occasionally, until tomatoes have released most of their juices and begin to brown. Add reserved pasta water and gently combine.
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Remove skillet from heat and add basil leaves, stirring until just combined.
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Add pasta to a large serving bowl, top with torn cheese, tomato mixture, and then crushed hazelnuts. Season with salt and pepper.
Ingredients:
500 gr / 1.1 lbs dried spaghetti (farro, whole wheat, or any other spaghetti of your choice)
1 pint small tomatoes, such as cherry, strawberry, etc., halved
2 tbsp olive oil
2 shallots, finely chopped
8-10 whole basil leaves
1/2 cup crushed hazelnuts (roasted is tastier, but non-roasted will work too)
100 gr fresh mozzeralla cheese, torn into small bite size pieces
salt and pepper
Directions:
Cook pasta in a large pot of salted water as per package instructions, reserve 1/4 cup of pasta water before draining.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add shallots and cook for 2-3 minutes until translucent and soft. Add tomatoes and season with salt and pepper. Cook for 7-10 minutes, string occasionally, until tomatoes have released most of their juices and begin to brown. Add reserved pasta water and gently combine.
Remove skillet from heat and add basil leaves, stirring until just combined.
Add pasta to a large serving bowl, top with torn cheese, tomato mixture, and then crushed hazelnuts. Season with salt and pepper.
Enjoy!
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