Spaghetti with No-Cook Tomato Sauce and Hazelnuts
['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']
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Place cherry tomatoes in a large bowl; season with salt.
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1/4 cup pasta cooking liquid.
Meanwhile, puree beefsteak tomato, garlic, red pepper flakes, 1/2 cup basil, 3 tablespoons chopped hazelnuts, and 1 teaspoon salt in a food processor until smooth; add to bowl with salted cherry tomatoes. Add zucchini, spaghetti, pasta cooking liquid, 1/4 cup oil, and remaining 1/2 cup basil leaves and toss to combine; season with salt and pepper.
Divide pasta among bowls, drizzle with more oil, and top with ricotta salata and remaining hazelnuts.
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