It’s pasta time in the otherfoodblogger’s house and this delicious homemade spaghetti, smoked tomato sauce and simple anchovy dressing not only looks professional but it tastes good too.
Sponsored by Dandelion Vineyards, McLaren Vale
Why would you want this recipe?
- easy to make
- lots of flavor
- healthy(ish)
- serious insta appeal
- great comfort food
This Spaghetti and Smoked Tomato Sauce is one that family has asked me to make a few times lately! This delicious smoked tomato sauce is vegetarian and vegan friendly, it’s really simple to make and has loads of flavour.
For me, there’s nothing more comforting than a big old bowl of noodles, so why not make them a little sexy by making a smoky tomato sauce and a delicious and moreish anchovy dressing to drizzle on top.
All of these components can be made in advance so this is the perfect meal to serve at your next dinner party!
Smoked Tomato Sauce
Yes, you are reading it right! A delicious smoky, tomato sauce with the right spices. This sauce may take a little longer to make than your average jarred tomato sauce, but for me, the results are worth the wait. Next time you’re having some meat for the family why not add some tomatoes and you’ll have the sauce ready to use later!
Using just 5 everyday ingredients you’ll create a cracking smoked tomato sauce for your family to enjoy!
Simply take your onions and tomatoes, drizzle them with oil and salt and pop them on the BBQ at about 120-130c with a handful of chips or a good piece of wood. Smoke them for about 1 hour and then combine them with the remaining ingredients (pepper pieces and garlic). Let simmer on the stove for about 30 minutes – plenty of time to either make fresh pasta or pour into a glass of wine 😉
Homemade Spaghetti
Granted, we don’t always have time to make homemade spaghetti, but some days it’s nice to roll up your sleeves and make some dough with the baby! If you don’t have the time or the necessary equipment, there are plenty of great store-bought alternatives too!
I use the Kitchen Aid pasta recipe and it turns out delicious every time! Using my pretty red Kitchen Aid I mix together 300g 00 flour, 30g oil, 3 eggs and a little salt. It only takes a few minutes and I have fresh pasta for the family.
More details about the process below, but trust me – it’s really simple!
Anchovy Caper Dressing
One of my favorite things to make (and eat!). It is very simple and also versatile. Sprinkle it over your Smoked Tomato Sauce Spaghetti, over your vegetables or even over your steak. Trust me – it’s a game-changer!!
You can either chop it, crush it in a pestle/mortar or put it in a food processor so there’s no room for the “I don’t have the equipment” excuse. It keeps for a few days in the fridge, but it’s best to eat it the same day you make it as the herbs will oxidize a bit and turn a nice bright green to brown color. See the recipe here.
wine pairing
Now, you’ve prepared an EPIC bowl of pasta and want to know what to serve with it? Look no further than Evergreen Dandelion Vineyards!
Their new Treasure Trove Grenache is exactly that! If you’re looking for a wine that’s full of body (and soul), tastes like no other, won’t break the bank and will impress any/all guests you visit then this is the one for you! So good, I went back and bought a dozen more.
I drank mine lightly chilled, as I often do with Grenache and there were lots of juicy red fruits, a nice kiss of oak, some green herbs and light spice notes. I tried it at room temperature and although it was still good, I like mine to be a little cooler.
If you’re a Grenache fan like me then also check out their Faraway Tree Grenache – a little more $$ but so good, it’s that good!
Alternative Pasta Dishes
Are you inspired by my Spaghetti and Smoked Tomato Sauce and feel like busting out the pasta maker and getting a lot of dough in your hair? Check out these recipes on my site and from some other fellow food lovers.
Chili Crab Pasta Yours Truly
Mushroom Aglio Olio By Sarah Brooks of “The Australian Homecook”
Lamb Mince Ragu w/Orange, Dill and Pinenuts by Truly
Orecchiette w/ Creamy Carrot Miso Sauce By Karan White of “Modern Vegan Guide”
Vegetable Bolognese w/Crème Fraiche and Pesto by Truly
Servings: 4 People
Calories: 843kilo calories
Prevent your screen from going dark
Material
Smoked Tomato Sauce
- 1 kg Truss Tomato
- one and a half brown onion
- 4 clove Garlic
- one and a half spoon chili pieces
- 2 Ladle olive oil
- Salt
Anchovy Salsa
- one and a half cup parsley
- 3 anchovies
- 2 spoon Capers
- 1 Ladle lemon juice
- 150 ml olive oil
- 1 clove Garlic
fresh pasta
- 300 Yes 00 flour
- 3 eggs
- 30 ml olive oil
- Salt
Instruction
Smoked Tomato Sauce
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Cut the onion into 4 pieces and place on a layer of tinfoil with the tomatoes and garlic
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Drizzle with oil and plenty of salt
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Smoke at 120-140 degrees using cherrywood (or wood of your choice) for 1 hour *see tips*
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Once smoked, blend and add to a saucepan with the chilli flakes and cook over low heat for 30-45 minutes until it becomes a sauce-like consistency.
pasta
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Place all the ingredients in your kitchen aid or whatever mixer you use. Use the paddle mixer on low setting until combined – add a splash of cold water if it is too dry.
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Transfer dough to hook and knead for 3-4 minutes until smooth
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Place the dough on a surface and wrap in clingfilm for 15 minutes.
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Using your pasta maker, slowly cook the pasta starting at the lowest setting all the way up to 4 (on Kitchen Aid).
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Replace the Spaghetti attachment and put the pasta in it, add the dough and leave in a tray
served
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Heat the pasta sauce in a wide-sided frying pan
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Cook the pasta in salted boiling water for 1-2 minutes and then add a little pasta water and stir into the sauce.
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Top with salsa to serve
notes
Tips & Tricks
- You can’t beat fresh pasta, but you can easily replace store-bought pasta.
- Don’t have a barbecue? Then roast the tomatoes/onions in the oven and make the sauce in the same way – add a teaspoon of smoked paprika for a bit of smoky flavor
- When smoking the tomatoes I used a few pieces of cherrywood to give maximum smoke flavor, you can also use a gas BBQ and use foil wrapped chips. I would recommend using 2 parcels of chips (a good handful in each parcel)
- Adding a little pasta water to the sauce/pasta helps the sauce stick/coat the pasta better.
- If you have a lot of pasta it can be stored in an airtight container in the fridge for a few days or you can freeze the pasta dough for another day
nutrition
Calories: 843kilo calories , Carbohydrates: 68Yes , Protein: 17Yes , thick: 57Yes , Saturated Fat: 9Yes , Polyunsaturated Fats: 7Yes , Monounsaturated Fats: 39Yes , Trans Fat: 1Yes , Cholesterol: 125MG , Sodium: 103MG , Potassium: 813MG , Fiber: 6Yes , Sugar: 8Yes , Vitamin A: 3009iyu , vitamin C: 48MG , Calcium: 82MG , Iron: 3MG