Lightweight camper’s penne with tuna and creamy tomato sauce
DifficultyBeginner
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.
Yields2 ServingsPrep Time5 minsCook Time50 minsTotal Time55 mins
Summary
650gtotal weight (dry ingredients)
1ltotal volume dry ingredients (approx.)
This recipe uses perishable ingredients. You should use your own judgement as to whether it's suitable for your hike.
Water and fuel
350mlwater for pasta sauce
800mlwater to cook the pasta
1.50units of fuel
Ingredients
250gpenne
1tbspsalt for pasta water
1tbspolive oil
1small onion
½stalks of celery
½small carrots
3tspdried oregano
150gsachets of tuna in oil
2tbsppowdered milk
¼cuptomato powder
Alternative option (if you can't get tomato powder)
½cuptomato paste (triple concentrate)You can use tomato paste instead of tomato powder. It's a bit heavier, but the results will be the same.
Packing for your hike
1
Put pasta, milk powder, dried oregano, tomato powder and salt in separate bags.
Before cooking
2
Chop onion, carrot and celery.
Cooking
3
Heat olive oil on medium heat. Fry onion, carrot and celery, stirring frequently, for 5-10 minutes or until onion is soft.
4
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.
5
Stir powdered milk into the tomato sauce. Remove from heat and set sauce aside, covered.
6
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).
7
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
Summary
650gtotal weight (dry ingredients)
1ltotal volume dry ingredients (approx.)
This recipe uses perishable ingredients. You should use your own judgement as to whether it's suitable for your hike.
Water and fuel
350mlwater for pasta sauce
800mlwater to cook the pasta
1.50units of fuel
Ingredients
250gpenne
1tbspsalt for pasta water
1tbspolive oil
1small onion
½stalks of celery
½small carrots
3tspdried oregano
150gsachets of tuna in oil
2tbsppowdered milk
¼cuptomato powder
Alternative option (if you can't get tomato powder)
½cuptomato paste (triple concentrate)You can use tomato paste instead of tomato powder. It's a bit heavier, but the results will be the same.
Directions
Packing for your hike
1
Put pasta, milk powder, dried oregano, tomato powder and salt in separate bags.
Before cooking
2
Chop onion, carrot and celery.
Cooking
3
Heat olive oil on medium heat. Fry onion, carrot and celery, stirring frequently, for 5-10 minutes or until onion is soft.
4
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.
5
Stir powdered milk into the tomato sauce. Remove from heat and set sauce aside, covered.
6
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).
7
Drain the pasta, and mix in the tomato sauce. Gently stir in the tuna. Divide among bowls and sprinkle with remaining dried oregano. Enjoy!
Notes
Lightweight camper’s penne with tuna and creamy tomato sauce
