Spaghetti with No Cook Tomato Sauce and Hazelnuts

Ingredients

• 1/2 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
• 1/4 cup olive oil, plus more for drizzling
• Freshly ground black pepper
• 1 ounce ricotta salata (salted dry ricotta), shaved

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