It’s always a bit of a trick trying to figure out what to cook when we go camping. But this past weekend I hit on a solution for making garden fresh pasta without a whole lot of effort or cleanup.
Here’s the trick: make your pasta noodles at home, rinse in cool water and drizzle olive oil over the top. Put cold noodles in a container and bring with you. This eliminates the need to actually cook your pasta at the campsite — no extra water to lug in, big pot, colander, or the need to waste propane on getting the big pot of water to boil. I’m not sure why it took me nearly three decades of camping to figure this trick out, but it did.
Once you have that done, the rest is easy. Here’s my recipe:
- 1/2 package of whole wheat pasta (precooked)
- 1/2 cup basil leaves (rinse and wrap in paper towels before you leave town), coarsely chopped
- 4 cloves garlic, minced
- 2 zucchini
- 1 container cherry/grape tomatoes, cut in half
- 3 Tablespoons olive oil
- Sea Salt
Just like at home, warm your olive oil, throw in your garlic and let lightly brown. Add zucchini and tomatoes. Saute until tomatoes and zucchini until soft. Add basil (but reserve a little to sprinkle on top) and sea salt. Stir in cooked pasta. You might need to add some extra olive oil or water to make it a little more saucy. Heat until pasta is warm and serve with a fresh sprinkling of basil.
Clean up is relatively easy — just your cutting board and the pot where you cooked the sauce. And, if you are extra lazy (like we were this past weekend), you can just bring the dirty sauce pan home wash it in the comfort of your own kitchen.