8 oz. lasagna noodles, broken into 1-inch pieces
1 tsp salt
1⁄3 cup shelf-stable salami, diced
½ tsp dried oregano
½ tsp dried basil
¼ tsp red chili flakes
4.5 oz. tube sundried tomato paste
½ cup grape tomatoes
3 oz. provolone cheese
At Home Combine basil, oregano and red chili in a small container. Pack tomatoes in a small brown paper bag.
In Camp Using the same pot you’ll cook your pasta in, fry salami over medium heat until crisp. Transfer the salami and any fat to a bowl. Fill pot with water, add pasta, bring to a boil, and add salt. Cook just above a simmer, stirring occasionally, until al dente. Meanwhile, halve the tomatoes and slice cheese into ½-inch chunks. Drain all but about a ½ inch of water from pot. Return pot to a low flame, add half the tomato paste and all the spice mixture. Stir continuously. As sauce thickens, slowly add remaining tomato paste. When it’s no longer soupy, add the salami (with the liquid fat) and the cheese. Stir to incorporate, adding the fresh tomatoes last.