Spagehtti & Smoked Tomato Sauce

Simple, delcious and "wow"

Course Dinner, Lunch, Main Course

Cuisine Australian, Italian

Keyword smoked tomatoes, smomed tomato sauce, spaghetti

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings people

Calories 843kcal

Author AnotherFoodBlogger

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

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
Swap to the dough hook and knead for 3-4 minutes until smooth
Turn out onto a flour surfaced and wrap in clingfilm for 15 minutes
Using your pasta maker gradually push the pasta through starting at the lowest setting and moving to 4 (on the kitchen aid)
Swap to the spaghetti attachment and run the pasta through it, toss in flour and leave in a tray

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

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 advise 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