-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:

3 tomatoes

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

-Serve.