Step 1

Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

Step 2

Place cherry tomatoes in a large bowl; season with salt.

Step 3

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ¼ cup pasta cooking liquid.

Step 4

Meanwhile, purée beefsteak tomato, garlic, red pepper flakes, ½ cup basil, 3 Tbsp. chopped hazelnuts, and 1 tsp. salt in a food processor until smooth; add to bowl with salted cherry tomatoes. Add zucchini, spaghetti, pasta cooking liquid, ¼ cup oil, and remaining ½ cup basil leaves and toss to combine; season with salt and pepper.

Step 5

Divide pasta among bowls, drizzle with more oil, and top with ricotta salata and remaining hazelnuts.