Spaghetti Puttanesca is one of my favorite dishes that I love eating at home. However, variation with penne works better for backpacking meals. Short pasta is easier to pack; it doesn’t take so much space in a bag as long varieties, and hold its shape better after rehydrating.
- 4 cups whole-wheat penne pasta
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1 red onion diced
- 6 anchovy fillets
- 1 can diced tomatoes
- 2 tablespoons capers drained
- ¼ cup Kalamata olives pitted and roughly chopped
- 1 teaspoon Arrabbiata seasoning
- 2 tablespoons fresh flat-leaf parsley finely chopped
- 4 tablespoons freeze-dried grated Parmesan cheese
- Cook the pasta in salted boiling water according to package instructions.
- Once cooked, rinse pasta under cold water to stop cooking process. Drain and set aside.
- Heat the olive oil in a saucepan over medium heat. Gently fry the onion and garlic for about 3 minutes, stirring regularly. Add the anchovies and cook, stirring regularly, until melted.
- Stir in diced tomatoes, capers, olives and dried herb mix. Season to taste with salt and sugar.
- Reduce heat to low, put a lid on and leave to simmer for 10 minutes, until sauce is slightly thickened. Remove from the heat and cool thoroughly.
- Spread pasta and sauce on separate dehydrator trays covered with non-stick sheets or parchment paper.
- Dehydrate at 57 °C (134 °F) for 2–4 hours until pasta has dried. Then, take the trays with pasta off from dehydrator and dry the sauce for another 4–8 hours until hard and brittle.
- Divide the dried sauce and pasta into 4 equal portions and pack them into separate zip lock bags.
- Pack Parmesan cheese separately.
ON THE TRAIL- to rehydrate 1 portion
- Put the dried meal in a pot and add 1 cup water.
- Bring to a boil and cook, stirring occasionally, for about 10 minutes, until rehydrated.
- Serve topped with grated Parmesan cheese.
Calories: 445kcal | Carbohydrates: 56.8g | Protein: 23.8g | Fat: 16.1g | Sodium: 1430mg | Sugar: 10.4g