This very simple rustic pasta recipe has great shelf-life for long-term food storage, and stores up in a mason jar in the pantry, for whenever you need a quick meal. It also works well for camping and backpacking, when you have a family or small group to serve. If taking it camping, just package the pasta into a sandwich bag to carry it.
Rustic Pasta
Put in a quart mason jar:
- 16 ounces small pasta* or angel hair, broken in half
- ½ cup dried onion
In a snack size bag:
- ½ cup Parmesan cheese
- ¼ cup hulled hemp seeds
- 2 Tbsp dried basil
- 2 tsp granulated garlic
Also take:
- 4 packets or ¼ cup olive oil
- 4.3 ounce bag shelf stable crumbled bacon
Directions:
Tuck the snack bag and olive oil packets in with the pasta, in the mason jar. Seal tightly. Use within a year and keep in a cool/dry location. For the shelf stable bacon be sure to note when it expires, and use within the time frame. Look in large grocery stores for natural versions without preservatives.
To Cook:
Bring a pot of water to boil, add in pasta, cook for time on package, lowering flame so it doesn’t boil over, stirring often.
Drain carefully, leaving about 2 Tablespoons water behind. Add in oil, seasoning bag, and bacon. Stir till coated.
For outdoor cooking:
Bring a pot of water to boil (for best results use a 2 to 3 liter size pot). Add in pasta, cook for time on package, lowering flame so it doesn’t boil over, stirring often.
Drain carefully, leaving about 2 Tablespoons water behind. Add in oil, seasoning bag, and bacon. Stir till coated.
Serves 4.
To make instant:
Use precooked and dehydrated pasta. Bring 4 cups water to a boil, add in pasta and onion. Stir, cover, and let sit for 10 minutes off the stove. Follow as above.
In cool temperatures or if at altitude, insulate your pot with a pot cozy, or anything to insulate the pot.
~Sarah