Yep, you read that right. There is no cooking involved in the making of this pasta sauce. Right now is the sweetest season for cherry tomatoes, so we're keeping it fresh and hand-squeezing the goodness outta them for this basil-infused sauce. Get it happening while the pasta is cooking, then serve up the redolent flavours of summer.
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. While pasta is cooking, continue with step 4.
Add red pesto and ½ the parmesan to tomatoes and mix to combine.
Add spaghetti and reserved pasta water to tomatoes 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.