Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Cooking

Recipe: Italian Country Pasta Al Fresco

Upgrade this no-mess pasta dish by roasting the olives and sausage ahead of time. Or don't--it'll still be delicious.

Get full access to Outside Learn, our online education hub featuring in-depth fitness, nutrition, and adventure courses and more than 2,000 instructional videos when you sign up for Outside+ Sign up for Outside+ today.

“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.

2 servings

Ingredients

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.

How to Pack for Backcountry Skiing

Get to know the winter safety gear you need in your pack.

Keywords: