The following recipe for a Seasoned Trailside Spaghetti With Tuna — intended for fellow backpackers or for campers — was sent to us by Tammy D. This recipe makes two servings.
- 1 8-ounce package of dried angel hair pasta
- 1 6-ounce retort pouch or can of tuna in oil. (Bring a key-ring can opener!)
- 8 dried tomatoes, sliced
- 4 cups of water, filtered.
- 1 tsp dried basil
- 1 tsp oregano
- 1/4 cup Parmesan cheese
- 1/2 tsp garlic powder
Dry Mix Making Directions — At Home
- Mix the basil, oregano, Parmesan cheese, and garlic powder.
- Place this mixture in two thicknesses of ziplock bags.
- Store this mixture packet in a cool, dry place or in your refrigerator until just before your backpacking trip. Store the other ingredients separately.
Cooking Directions — At The TrailSIDE
- Soak the dried tomato slices in 4 cups of water for at least 10 minutes or until fully rehydrated.
- Remove the tomato slices from water and set them aside.
- Bring water to a boil.
- Break the angel hair pasta into palm-lengths and add to the boiling water.
- Cook the pasta until soft.
- Drain the water–well away from your camp if you are in bear country.
- Leave noodles in the pot and add tuna the tomato slices
- Add the contents of the cheese and spice bag.
- Stir well.
- Serve while still hot.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!