Pasta Puttanesca


A delicious basic. Cook it all up at home. Dehydrate. Rehydrate on the trail.

  • 2 cups pasta, the smaller the pasta the better
  • olive oil
  • 1 garlic clove, minced
  • 1/2 an onion, diced
  • 3 anchovy fillets* optional
  • 1/2 400g tin diced tomatoes
  • 1 tablespoon capers, drained
  • 1/2 cup olives, pitted and chopped
  • 1/2 teaspoon chilli powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon sugar
  • salt and pepper to taste

Cook the pasta and set aside.
Heat a drizzle of oil in a pan over medium heat.
Throw in the onion and garlic and fry until soft and golden.
Optional* add the anchovies and cook, stirring, until melted.
Chuck in diced tomatoes, capers, olives, chilli, dried herbs and sugar.
Bring to the boil and simmer on low for 10 minutes.
Add the cooked pasta. If still holding liquid cook for a bit longer.
Take off the heat and set aside to cool.

To dehydrate

Put some baking paper on your trays and spread the pasta and sauce mix over the paper. Set the temp to 65C and dehydrate until the mixture is completely dry, usually about 10 hours.

To rehydrate

To prepare the mix on the trail.
Throw it in a pot with 2 cups of water and give it a stir.
Bring the mixture to the boil for a couple of minutes
Take it off the heat and let it sit for 15 minutes or so… then tuck in!


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