Yields2 ServingsPrep Time5 minsCook Time35 minsTotal Time40 mins
Summary
670gtotal weight (excluding water)
1.50ltotal 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
800mlwater
1.50units of fuel
Ingredients
¼cupolive oil
4anchovies
2garlic cloves
3tbspsalted baby capers
⅔cuppitted black olives
½tspchilli flakes
150gsachets of tuna, ideally in oil
250gdried linguine
½tspdried parsley
½tbspsalt
2pinchescracked black pepper
1tbspdried grated lemon zestJust grate some lemon zest and leave to dry on a plate for a few hours at room temperature.
Packing for your hike
1
Break linguine in half and put in a bag. Put anchovies, capers, and olives in separate bags, then double-bag to avoid risk of leakage. Put salt, pepper, chilli flakes, parsley and powdered lemon (or lemon zest) in separate bags.
Before cooking
2
Thinly slice garlic. Rinse the capers. Roughly chop the olives. Note: If you have the luxury of two burners, you can also start cooking your pasta at this point - see below.
Cooking
3
Heat olive oil on low heat. Add anchovies and garlic, and cook slowly until anchovies and garlic start to soften. Add capers, olives and chilli.
4
Stir tuna into the oil and cook a little longer until it breaks up into small pieces. Remove from heat and set sauce aside, covered.
5
Add water to a separate pan and bring to the boil. Add pasta and salt, and cook on medium heat until tender but not mushy (10-12 minutes).
6
Reserve approximately 2tbsp of the pasta cooking liquid for each person. Add to the tuna.
Drain the pasta and mix in the tuna. Divide among bowls and sprinkle with dried parsley, black pepper and powdered lemon (or lemon zest).
Ingredients
Summary
670gtotal weight (excluding water)
1.50ltotal 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
800mlwater
1.50units of fuel
Ingredients
¼cupolive oil
4anchovies
2garlic cloves
3tbspsalted baby capers
⅔cuppitted black olives
½tspchilli flakes
150gsachets of tuna, ideally in oil
250gdried linguine
½tspdried parsley
½tbspsalt
2pinchescracked black pepper
1tbspdried grated lemon zestJust grate some lemon zest and leave to dry on a plate for a few hours at room temperature.
Directions
Packing for your hike
1
Break linguine in half and put in a bag. Put anchovies, capers, and olives in separate bags, then double-bag to avoid risk of leakage. Put salt, pepper, chilli flakes, parsley and powdered lemon (or lemon zest) in separate bags.
Before cooking
2
Thinly slice garlic. Rinse the capers. Roughly chop the olives. Note: If you have the luxury of two burners, you can also start cooking your pasta at this point - see below.
Cooking
3
Heat olive oil on low heat. Add anchovies and garlic, and cook slowly until anchovies and garlic start to soften. Add capers, olives and chilli.
4
Stir tuna into the oil and cook a little longer until it breaks up into small pieces. Remove from heat and set sauce aside, covered.
5
Add water to a separate pan and bring to the boil. Add pasta and salt, and cook on medium heat until tender but not mushy (10-12 minutes).
6
Reserve approximately 2tbsp of the pasta cooking liquid for each person. Add to the tuna.
Drain the pasta and mix in the tuna. Divide among bowls and sprinkle with dried parsley, black pepper and powdered lemon (or lemon zest).
