Normally this hearty, satisfying pasta dish would require heavy cans of tuna and tomatoes. We've saved weight and space in your backpack by using powdered tomato and tuna in sachets.
Put pasta, milk powder, dried oregano, tomato powder and salt in separate bags.
Chop onion, carrot and celery.
Heat olive oil on medium heat. Fry onion, carrot and celery, stirring frequently, for 5-10 minutes or until onion is soft.
Check the ingredients to see how much water you need for the pasta sauce. Add this water to the onion, carrot and celery. Mix in the tomato powder (or tomato paste) and most of the dried oregano. Cook over medium heat, stirring frequently, for 10 minutes or until carrots are tender.
Note: If you have the luxury of two burners, you can also start cooking your pasta at this point - see below.
Stir powdered milk into the tomato sauce. Remove from heat and set sauce aside, covered.
Check the ingredients to see how much water you need to cook the pasta. Add water to a pan and bring to the boil. Add pasta and salt, and cook on medium heat until tender but not mushy (12-14 minutes).
Drain the pasta, and mix in the tomato sauce. Gently stir in the tuna. Divide among bowls and sprinkle with remaining dried oregano. Enjoy!
Ingredients
Directions
Put pasta, milk powder, dried oregano, tomato powder and salt in separate bags.
Chop onion, carrot and celery.
Heat olive oil on medium heat. Fry onion, carrot and celery, stirring frequently, for 5-10 minutes or until onion is soft.
Check the ingredients to see how much water you need for the pasta sauce. Add this water to the onion, carrot and celery. Mix in the tomato powder (or tomato paste) and most of the dried oregano. Cook over medium heat, stirring frequently, for 10 minutes or until carrots are tender.
Note: If you have the luxury of two burners, you can also start cooking your pasta at this point - see below.
Stir powdered milk into the tomato sauce. Remove from heat and set sauce aside, covered.
Check the ingredients to see how much water you need to cook the pasta. Add water to a pan and bring to the boil. Add pasta and salt, and cook on medium heat until tender but not mushy (12-14 minutes).
Drain the pasta, and mix in the tomato sauce. Gently stir in the tuna. Divide among bowls and sprinkle with remaining dried oregano. Enjoy!