-Preheat your oven to 350.
-Put ½ cup of hazlenuts on a rimmed baking sheet.
-Cook until golden brown, about 8-10 minutes, shaking the pan once or twice while they cook.
-Let cool then coarsely chop.
-Cut 1 pint of cherry tomatoes in half.
-Put cherry tomatoes in a large bowl and season with 1 tsp Celtic sea salt.
-Cook 12 ounces spaghetti or linguine in a large pot of boiling salted water until al dente.
-Drain pasta, reserving ¼ cup of the pasta cooking liquid.
-Puree the following together in a food processor:
2 crushed garlic cloves
1 tsp crushed red pepper flakes
2 tsp finely chopped rosemary
1 tsp Celtic sea salt
3 TBS of the chopped hazelnuts
-Blend until smooth.
-Add to the bowl with the salted cherry tomatoes.
-Coarsely grate 2 small summer squash.
-Add the summer squash, spaghetti, pasta cooking liquid along with the following:
½ cup extra virgin olive oil
1/2 tsp finely chopped rosemary
Freshly ground black pepper
-Divide the pasta among bowls, drizzle with more oil and top with the following:
1 oz shaved ricotta salata
The remaining hazlenuts