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