This pasta recipe is SO good at the end of a long day on the trail. It's packed with flavoursome ingredients like salami and pesto, and uses powdered tomato and capsicum to minimise the weight of your backpack.
Put tomato powder and vinegar powder in a freezer bag, tied tightly in a knot. Put salt and pasta in a bag. Place dried capsicum flakes in a bag.
Double-bag the pesto, squeezing out any air before you tie up the first bag. If you're using tomato paste rather than tomato powder, buy sachets or double-bag the paste.
Put all the ingredients in a bag together.
Check the ingredients to see how much water you need for the pasta sauce. Pour this water into a saucepan or large bowl, then add the dried capsicum flakes. Leave to soak for 10 minutes before you start cooking.
While capsicum flakes are soaking, chop onions/shallots and garlic. Cut salami into thin strips.
Heat oil in a pan over medium-low heat. Add onion. Cook, stirring occasionally, for 5-10 minutes or until onion has softened, but not browned.
Note: If you have the luxury of 2 burners, you could start cooking the pasta at this point - see Step 7.
Add garlic and salami to pan. Cook, stirring occasionally, for 5 minutes.
Stir in the capsicum flakes and water, along with the tomato powder (or tomato paste) and vinegar powder. Bring to the boil, then simmer for another 5 minutes. Remove from heat and set sauce aside.
Check the ingredients to see how much water you need to cook the pasta. Add this water to a pan and bring to the boil. Add pasta and salt, and cook on medium heat until tender but not mushy (usually around 12 minutes).
Add the sauce you cooked earlier to the pasta, along with the basil pesto. Mix to combine.
Divide the pasta among bowls. Sprinkle with crumbled feta.
Ingredients
Directions
Put tomato powder and vinegar powder in a freezer bag, tied tightly in a knot. Put salt and pasta in a bag. Place dried capsicum flakes in a bag.
Double-bag the pesto, squeezing out any air before you tie up the first bag. If you're using tomato paste rather than tomato powder, buy sachets or double-bag the paste.
Put all the ingredients in a bag together.
Check the ingredients to see how much water you need for the pasta sauce. Pour this water into a saucepan or large bowl, then add the dried capsicum flakes. Leave to soak for 10 minutes before you start cooking.
While capsicum flakes are soaking, chop onions/shallots and garlic. Cut salami into thin strips.
Heat oil in a pan over medium-low heat. Add onion. Cook, stirring occasionally, for 5-10 minutes or until onion has softened, but not browned.
Note: If you have the luxury of 2 burners, you could start cooking the pasta at this point - see Step 7.
Add garlic and salami to pan. Cook, stirring occasionally, for 5 minutes.
Stir in the capsicum flakes and water, along with the tomato powder (or tomato paste) and vinegar powder. Bring to the boil, then simmer for another 5 minutes. Remove from heat and set sauce aside.
Check the ingredients to see how much water you need to cook the pasta. Add this water to a pan and bring to the boil. Add pasta and salt, and cook on medium heat until tender but not mushy (usually around 12 minutes).
Add the sauce you cooked earlier to the pasta, along with the basil pesto. Mix to combine.
Divide the pasta among bowls. Sprinkle with crumbled feta.
