It's pasta time here in AnotherFoodBlogger's house and this delicious homemade spaghetti, smoked tomato sauce and simple anchovy dressing not only looks the business but tastes bloody good too.
Why You Will Want This Recipe
- simple to make
- oodles of flavour
- serious insta appeal
- comfort food at it's finest
This spaghetti and smoked tomato sauce is one that the family has asked me to make a few times lately! The delicious smoked tomato sauce is vegetarian and vegan friendly, is really simple to make and has bags of flavour.
To me, there is nothing more comforting than a big old bowl of noodles so why not sexy them up a little by making a smokey tomato sauce and a deliciously moreish anchovy dressing to drizzle on top
All these components can be made in advance so it's the PERFECT meal to serve at your next dinner party too!
Smoked Tomato Sauce
Yep, you are reading right! A delicious smokey, tomato sauce with just the right kick of spice. This sauce may take a little longer to make than your average jarred tomato sauce but to me, the results are worth the wait. Why not chuck a few tomatoes on next time you're smoking some meat up for the family and you will have a sauce ready to go later!
Using only 5 everyday ingredients you will have a cracking smoked tomato sauce for your family to enjoy!
Simply grab your onions and tomatoes, drizzle them with oil & salt and pop em on the BBQ @ about 120-130c with a good handful of chips or a nice chunk of wood. Smoke them for approx 1 hour and then blitz them up with the remaining ingredients (chilli flakes & garlic. Allow to simmer/reduce on the stove for approx 30 minutes - just enough time to either make fresh pasta or get stuck into a glass of wine 😉
Granted, we don't always have time to whip up some homemade spaghetti but some days it's nice to roll up your sleeves with the kid and get a little floury! If you don't have the time or the tools necessary then there are plenty of good store-bought options out there too!
I use the kitchen aid pasta recipe and it works a treat every time! Using my beautiful red kitchen aid I mix together 300g 00 flour, 30g oil, 3 eggs and some salt. It takes only a few mins and I have fresh pasta for the family.
More specifics below on the process but, trust me - it's really simple!
Anchovy Caper Dressing
One of my favourite things to make (and eat!). It's so frickin simple and so versatile too. Drizzle it over your smoked tomato sauce spaghetti, on top of your veggies or even over your steak. Believe me - it's a game-changer!!
You can either chop it, bash it in a pestle/mortar or blitz it in the food processor so there is no room for the "I don't have the tools" excuse. It keeps for a couple days in the fridge but is best eaten on the day you make it as the herbs will oxidise a little and turn from a nice bright green to a grey colour. Check out the recipe HERE.
Now, you have whipped up an EPIC bowl of pasta and need to know what to serve with it? Look no further than the ever consistent Dandelion Vineyards!
Their new Treasure Trove Grenache is exactly that! If you are looking for a wine that's god body (and soul), quaffability like no others, that won't break the bank and will impress any/all guests to your home then this is the one for you! SO good I went back and bought another dozen.
I drank mine lightly chilled, as I often do with Grenache and there were TONS of juicy red fruits, a nice kiss of oak, some green herbs and gentle spice notes. I did try it at room temp and whilst it was still v good I do like mine ever so slightly chilled.
If you, like me are a Grenache fan then also check out their Faraway Tree Grenache - a little more $$ but hot damn, it's good!
Alternative Pasta Dishes
Inspired by my spaghetti and smoked tomato sauce and feel like whipping out the pasta maker and getting too much flour in your hair? Check out these recipes on my site and some from other fellow foodies.
Chilli Crab Pasta by Yours Truly
Mushroom Aglio Olio by Sarah Brooks of "Aussie Homecook"
Lamb Mince Ragu w/ Orange, Dill & Pinenuts by Yours Truly
Orecchiette w/ Creamy Carrot Miso Sauce by Karan White of "Modern Vegan Guide"
Vegetable Bolognese w/ Creme Fraiche & Pesto by Yours Truly
Smoked Tomato Sauce
- 1 kg truss tomatoes
- ½ brown onion
- 4 cloves garlic
- ½ tsp chilli flakes
- 2 tbsp olive oil
- ½ cup parsley
- 3 anchovies
- 2 tsp capers
- 1 tbsp lemon juice
- 150 ml olive oil
- 1 clove garlic
- 300 g 00 flour
- 3 eggs
- 30 ml olive oil
- Chef Knives
- Chopping board
- small food processor
- stand mixer – if making pasta
- measuring/weighing utensils
Smoked Tomato Sauce
- 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
- Place all ingredients into a small food processor and blend
- 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