Smoked Marinara Spaghetti

Posted February 11, 2022

This February we are featuring our Treasure Trove of McLaren Vale Grenache with a delicious Smoked Marinara Spaghetti recipe by another_food_blogger.  The Treasure Trove has been made using grapes from our gorgeous Firehawk Farm, a single biodynamically run vineyard. We're sure you'll love this rich and the ripe grenache served with the freshness if this pasta dish.


Smoked Marinara Spaghetti

Serves 4ppl

Prep = 20mins Cook = 2 hours


Smoked Marinara

1kg truss tomatoes

½ brown onion

4 cloves garlic

½ tsp chilli flakes

2 tbsp olive oil


Anchovy Salsa

½ cup parsley

3 anchovies

2 tsp capers

1 tbsp lemon juice

150ml olive oil

1 clove garlic

Fresh Pasta

300g 00 flour

3 eggs

30ml olive oil



Smoked Marinara

  1. Cut onion into 4 pieces and place on a layer of tinfoil with tomatoes and garlic
  2. Drizzle in oil and a generous amount of salt
  3. Smoke @ 120-140c using cherrywood (or wood of your choice) for 1 hour *see tips*
  4. Once smoked, blend and add to a saucepan with chilli flakes and simmer for 30-45mins until reduced to a sauce like consistency


  1. Place all ingredients into your kitchen aid or whatever mixer you use. Using the paddle mix on a low setting until combined – if it’s too dry add a splash of cold water
  2. Swap to the dough hook and knead for 3-4 minutes until smooth
  3. Turn out onto a flour surfaced and wrap in clingfilm for 15 minutes
  4. Using your pasta maker gradually push the pasta through starting at the lowest setting and moving to 4 (on the kitchen aid)
  5. Swap to the spaghetti attachment and run the pasta through it, toss in flour and leave in a tray


  1. Place all ingredients into a small food processor and blend


  1. Heat pasta sauce in a wide sided frying pan
  2. Cook pasta for 1-2 minutes in salted boiling water and then toss in the sauce, adding a little pasta water
  3. Top with salsa to serve

Essential Tools

  • BBQ
  • Chef knives
  • Chopping board
  • Small food processor
  • Stand mixer – if making pasta
  • Measuring/weighing utensils


  • You can’t beat fresh pasta but you can just as easily substitute shop bought pasta too
  • Don’t have a BBQ? Then roast the tomatoes/onions in the oven and make the sauce the same way – add a tsp of smoked paprika for a little smokey flavour
  • When smoking the tomatoes I used a couple of chunks of cherrywood to impart maximum smoke flavour, you can also use a gas BBQ and use chips wrapped in foil. I would advice using 2 parcels of chips (a good handful in each parcel)
  • Adding a little pasta water to the sauce/pasta helps the sauce to stick/coat the pasta nicely
  • If you have too much pasta it will keep for a couple days in an airtight container in the fridge or you can freeze the pasta dough for another day

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