This classic Italian dish smells amazing and tastes even better, especially round the campfire. The sauce is a rich blend of tomato, garlic, olives, anchovies and capers. This recipe uses powdered tomato to save weight and space in your backpack.
Put the tomato powder, pasta, salt and parmesan cheese in separate bags.
Put the olives, anchovies and capers in separate freezer bags, tied with a tight knot to prevent any leakage. If you're using tomato paste rather than tomato powder, buy sachets or double-bag the paste.
Then pack everything into a large bag to keep it all together.
Peel and finely chop garlic. Roughly chop anchovies, olives and capers.
Heat two-thirds of the olive oil on medium heat. Add garlic and anchovies and cook until fragrant, about 1 minute.
Check ingredients to see how much water you need for the pasta sauce. Add olives, capers, tomato powder (or tomato paste) and water. Add chilli flakes, if everyone in your group likes chilli. Otherwise, people can add chilli to taste at the end.
Bring to the boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
Note: If you have the luxury of two burners, you can also start cooking your pasta at this point - see next step.
Check ingredients to see how much water you need to cook the pasta Add this water to a pan with salt, and bring water to the boil. Add pasta and cook until tender but not mushy.
Drain pasta and stir in sauce with remaining third of the oil.
Divide among bowls and serve with Parmesan cheese.
Ingredients
Directions
Put the tomato powder, pasta, salt and parmesan cheese in separate bags.
Put the olives, anchovies and capers in separate freezer bags, tied with a tight knot to prevent any leakage. If you're using tomato paste rather than tomato powder, buy sachets or double-bag the paste.
Then pack everything into a large bag to keep it all together.
Peel and finely chop garlic. Roughly chop anchovies, olives and capers.
Heat two-thirds of the olive oil on medium heat. Add garlic and anchovies and cook until fragrant, about 1 minute.
Check ingredients to see how much water you need for the pasta sauce. Add olives, capers, tomato powder (or tomato paste) and water. Add chilli flakes, if everyone in your group likes chilli. Otherwise, people can add chilli to taste at the end.
Bring to the boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
Note: If you have the luxury of two burners, you can also start cooking your pasta at this point - see next step.
Check ingredients to see how much water you need to cook the pasta Add this water to a pan with salt, and bring water to the boil. Add pasta and cook until tender but not mushy.
Drain pasta and stir in sauce with remaining third of the oil.
Divide among bowls and serve with Parmesan cheese.
