Recipe courtesy of Liz Burrell from the Big Green Egg Culinary Center
Ingredients
- 1lb cooked noodles (homemade or store bought)
- 1 tbsp reserved pasta water
- 4 tbsp extra virgin olive oil (for tomato smoking)
- 2 large beefsteak tomatoes, with the core removed; leave the bottom closed
- 1 clove elephant garlic, cut in half (or 3 to 4 cloves regular garlic, whole)
- ½ cup extra virgin olive oil
- 1 tsp crushed red pepper flakes
- Salt to taste
- 1 tsp black pepper
- 12 leaves fresh basil
- Parmesan cheese for sprinkling
Homemade Pasta Ingredients
- 4 large eggs (room temperature)
- 2½ cups flour (“00” flour, semolina flour, all-purpose flour – or a blend)
- 1 tbsp extra virgin olive oil
- 1 tsp fine sea salt
Instructions
Equipment
Big Green Egg Cast Iron Dutch oven
Big Green Egg convEGGtor
Big Green Egg Cherry Smoking Chips
Method
Set your EGG for indirect cooking with a convEGGtor at 300°F/149°C with cherry smoking chips. Add the Dutch oven to the EGG to preheat.
Add 4 tbsp extra virgin olive oil to the Dutch oven. Put your halved elephant garlic (or two cloves of garlic) into each beefsteak tomato, and place into the Dutch oven with the opening of the tomato facing upward. Smoke for 45-50 minutes, or until the juices have released and the tomatoes are soft. Remove the tomatoes and set aside to let cool. Once they’ve cooled, rough chop the tomatoes and mince the smoked garlic.
Increase the EGG temperature to 350°F. Add extra virgin olive oil to the Dutch oven, add crushed red pepper flakes, and let cook for 3-4 minutes. Add the chopped tomatoes, garlic, salt, pepper to the Dutch oven, cook for 5 minutes. Remove from the Dutch oven from the EGG and add basil.
Add the reserved pasta water and stir to mix. Add the pasta and toss to coat with the sauce.
Plate the pasta using a fork, and spoon some extra sauce with tomatoes over it. Sprinkle with parmesan cheese.