“I’ve prepared this from-the-cabinet dinner—with variations—on just about every trip I’ve ever done,” says our Trail Chef Jennifer Bowen.
3 Tbsp olive oil
1 tsp Italian herbs
2 Tbsp tomato paste (the kind in a tube)
8 oz. pasta (like bowtie)
2 Tbsp grated Parmesan or Romano cheese
1 ½ cup grape tomatoes
½ cup black olives
1/3 cup diced shelf-stable sausage, like salami or chorizo
At home In a small bowl, combine olive oil, herbs, and tomato paste and transfer to a small zip-top bag. Put pasta (note cooking time) in a quart-size freezer bag; add an extra bag. Pack cheese in a snack bag. Line a snack bag with a paper towel and add tomatoes (seal this bag only 2/3 to maintain air circulation and prevent spoiling), and pack somewhere crush-proof (like in a pot). Option: Roast olives and sausage for 20 minutes in a 350°F oven, let cool, then pack.
On the trail Bring a pot of water to boil. Add pasta (keep the bag) and cook according to instructions. With about a minute left, add tomatoes. Drain and divide between your two quart-size bags. Divvy up remaining ingredients between the two bags, stir well, and top with cheese.