2 tablespoons anchovy paste
2 tablespoons olive oil
3 tablespoons tomato paste
½ teaspoon garlic powder
½ teaspoon sugar
splash balsamic vinegar
1 tablespoon capers, rinsed
12 ounces fettuccine pasta
3 tablespoons Parmesan cheese
freshly ground black pepper to taste
At home Mix all ingredients except pasta and cheese. Store sauce in a small container or zipper-lock bag; refrigerate until departure. The amount of sauce may seem small, but the anchovy paste and tomato paste will give it a concentrated flavor that goes long way. Note: Sauce will keep 1 day in warm climates, 2 days in cool climates, and longer if you freeze it before your trip.
In camp Boil pasta until al dente, about 6 minutes. Strain; stir in sauce. Sprinkle with Parmesan cheese and cracked pepper if desired. Serves two hungry hikers.
Mushroom and Tomato Orzo with Pesto
10 ounces orzo
¼ cup sun-dried tomatoes, diced
6 dried mushrooms
1 tablespoon pine nuts
2 tablespoons pesto
1 tablespoon Parmesan cheese (optional)
In camp Put mushrooms in 1.5-liter pot, fill it halfway with water, and bring to a boil. Add pasta and tomatoes; cook until tender (about 6 minutes). Strain. Stir in pesto and pine nuts. Top with Parmesan cheese. Serves two. Tip: For extra flavor and crunch, roast pine nuts in a skillet over high heat, either in camp or before departure.