Making the most of sweet, seasonal cherry tomatoes and fragrant basil, this quick spaghetti comes together with minimal cooking for a pasta that is redolent with the bright flavours of the summer. Perfect for enjoying outdoors on hot evenings.
Halve cherry tomatoes. Crush garlic. Pick basil leaves from their stems and roughly chop.
Place tomatoes in a large mixing bowl and, using clean hands, squeeze to release juices. Add garlic, basil, olive oil, red wine vinegar, salt and pepper and toss well to combine. Set aside.
Cook spaghetti in a large saucepan of salted, boiling water for 9 minutes or until al dente. Drain, reserving 60ml (¼ cup) pasta cooking water.
Add red pesto and ½ the parmesan to tomatoes and mix to combine.
Add spaghetti with reserved pasta water and toss well to combine. Season to taste with salt and pepper.
Roughly chop hazelnuts. Divide pasta between bowls and top with remaining parmesan and hazelnuts to serve.