- 6-8 oz. spaghetti
- 1/3 cup hazelnuts
- 1 large heirloom tomato (or 2 medium ones)
- 1-2 garlic cloves, crushed
- 1/2 tsp. red pepper flakes
- 1/2 cup basil leaves
- 1/4 cup olive oil
- Kosher salt & pepper
- Burrata (as much as you'd like)
-Preheat oven to 350 degrees F and toast the hazelnuts on a baking sheet for 8-10 minutes.
-Let the hazelnuts cool, coarsely chop them, and set aside.
-Roughly chop up the heirloom tomato in 1 inch cubes, place in a bowl and season with salt.
-Bring a large pot of salted water to boil and cook the spaghetti until al dente.
-While the pasta is cooking, throw the garlic, red pepper flakes, 1/4 cup basil leaves, half of the chopped tomatoes and half of the hazelnuts and a pinch of salt in a food processor and blend until smooth.
-Drain the pasta and reserve 1/8 cup of the pasta water.
-Add the tomatoes, the blended sauce, the spaghetti, extra pasta water and the remaining hazelnuts and basil to a large bowl.
-Drizzle with olive oil and season with salt and pepper.
-Divide evenly among two bowls and top with generous spoonfuls of burrata.