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spaghetti with tomatoes and hazelnuts in a bowl with tomatoes beside it.

Spaghetti with Tomatoes and Hazelnuts

Spaghetti with Tomatoes and Hazelnuts is a fabulous meal with fresh juicy tomatoes, hazelnut crumble and herbs. 

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Samantha


  • 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


  1. Cook pasta in a large pot of salted water as per package instructions, reserve 1/4 cup of pasta water before draining.

  2. 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.

  3. Remove skillet from heat and add basil leaves, stirring until just combined.

  4. Add pasta to a large serving bowl, top with torn cheese, tomato mixture, and then crushed hazelnuts. Season with salt and pepper.