Trail Cooking

Backpacking Recipes: Tomato & Herb Pasta

Simple but satisfying, this pasta is vegetarian friendly, but works well with a 3 to 5 ounce can of chicken (drained) added for meat eaters.

Tomato & Herb Pasta

Add to a wide-mouth pint mason jar:

  • 4 ounces small pasta shapes (7 minutes or less cooking time)
  • ¼ cup sun-dried tomato flakes
  • 1 tsp granulated garlic
  • 1 tsp dried oregano

Add to a snack size bag:


Add the dry ingredients to a quart freezer bag, seal the packets in a snack size bag.

To Cook One Pot Method:

Bring 2 cups water to boil in your pot, add in pasta and tomatoes and broth and oil packets. Cook for time directed on pasta package, lowering flame on stove as needed to maintain a gentle boil, stirring often.

Take off stove, stir in garlic, oregano and 3 of the cheese packets, cover and let sit for a few minutes, top with last cheese packet.

Like it a bit spicier? Add a pinch of crushed red pepper flakes.

To make an instant FBC version:

Precook a a few pounds of pasta. Cut off 2-3 minutes of cooking time, drain and rinse well, then shake off. Dry in a food dehydrator at 135-145°, until totally dry. It will look very similar to precooked at this point. Divide in 4 ounce servings, and proceed as above. To cook, just add boiling water to cover, and let sit, for 10 to 15 minutes to rehydrate. It works best if you insulate the pot or even mason jar, to retain the heat. Drain off most remaining water, and proceed as above.


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