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

 

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Come and enjoy one of our sit-down tasting experiences tutored by our Wonder Room staff as you take in the breathtaking views of Firehawk Farm, McLaren Vale, the Gulf St Vincent, and the Willunga Escarpment.

We are open daily from 10am to 6pm and we suggest allocating 45 minutes for the Regional Flavours Tasting Discovery, 75 minutes for the Firehawk Estate Journey and 90 minutes for the Legacy Tasting Experience.

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