We have cooked this Sun-Dried Tomato Pasta recipe for years. It is from an old book “Simple Foods for the Pack” by Axcell, Kath and Cooke. It is such an easy and delicious recipe. It isn’t dehydrated so we tend to cook it early on in a trip. The pasta takes up a bit more space when it isn’t dehydrated, and the olive oil has some weight, but overall the meal is pretty light weight. It is also very pretty.
I was shocked to realize I hadn’t added this recipe already. You will love it.
This recipe says it feeds 4, but to maintain full transparency in this blog, 2 of us have eaten the entire thing.
1/4 cup sun-dried tomatoes, chopped
1/4 cup pine nuts
1/2 tsp garlic granules
1 tbsp dried parsley
1 tbsp dried basil
1/2 tsp salt
pepper to taste
8 ounces angel hair pasta (we use any type of pasta)
1/4 cup olive oil
1 tbsp butter
Parmesan cheese, grated. (We buy the cheese already grated – the stuff in the deli section that doesn’t need refrigeration until it is opened.)
Put the tomatoes in a small Ziplock. Put the next 6 ingredients in another Ziplock. Pack the pasta. If it is spaghetti we break it into smaller pieces. We put oil in a small Nalgene bottle and then in a Ziplock, just to be on the safe side. Sometimes we pack butter, but it is fine without.
Place tomatoes in a small cup and cover with water to sit for a bit. Boil water for pasta and drain when it is cooked. Set aside with a lid to keep warm. When the stove is free, drain the tomatoes and combine them with the remaining ingredients in a pan. This is the sauce. Saute, briefly over the heat – watch and stir. Combine the sauce with the pasta and top with the cheese. Enjoy!