Smoked Marinara Spaghetti

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.

Enjoy!

Smoked Marinara Spaghetti

Serves 4ppl

Prep = 20mins Cook = 2 hours

Ingredients

Smoked Marinara

1kg truss tomatoes

½ brown onion

4 cloves garlic

½ tsp chilli flakes

2 tbsp olive oil

Salt

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

Salt

Method

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

 Pasta

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

Salsa

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

Serving

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

Tips/Tricks

• 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