6 teaspoons anchovy paste
6 teaspoons olive oil
3 tablespoons tomato paste
1/2 teaspoon garlic powder
1/2 teaspoon sugar
splash balsamic vinegar
3 teaspoons capers, rinsed
12 ounces tagliatelle (similar to fettuccini) pasta
3 tablespoons Parmesan cheese
freshly ground pepper to taste
At home: Mix together all the 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 and tomato paste give it a concentrated flavor that goes a long way. Note: Sauce will keep for one day in warm climates, two in cool climates.
In camp: Cook pasta until al dente, about 6 minutes. Strain liquid from pot and stir in sauce. Sprinkle with Parmesan and cracked pepper if desired. Serves 2.
Mushroom and Tomato Orzo with Pesto
2 cups water
8 ounces orzo
2 sundried tomatoes cut into strips
4 dried mushrooms, diced
2 teaspoons pine nuts
1 tablespoon pesto
1 tablespoon Parmesan cheese (optional)
In camp: Place mushrooms in pot and add water. Bring to a boil. Add pasta, tomatoes, and cook until tender (about six minutes). Strain. Add pesto and pine nuts and stir. Tip: For extra flavor and crunch, roast pine nuts in a pan over high heat, either in camp or before departure. Top with Parmesan. Serves 2.