Bruschetta Pasta

Bruschetta Pasta

  • 8 ounces small pasta shapes
  • 1 can 15-ounces diced Italian tomatoes
  • 2 Tbsp diced onion (or 4 green onions, diced)
  • 2 cloves garlic, diced
  • 12 fresh basil leaves, sliced

At home:

Cook the pasta, cutting the cooking time short by a minute and drain.

Mix the tomatoes, onion, garlic and basil together in a large glass bowl. Toss with the pasta.

Spread on parchment paper lined trays and dehydrate at 135*. Stir every hour to break up clumps. When dry, split in half and measure each portion in a dry measuring cup. Note on the two quart freezer bags how much each one is.

Also take for each bag:

1 Tbsp or 1 packet olive oil

1 Tbsp or 1 packet shelf stable Parmesan cheese

FBC method:

Add a 1:1 ratio of near boiling water to pasta mix. Add oil; stir well, seal tightly and put in a cozy for 15 minutes. Toss with Parmesan cheese.

Insulated mug method:

Add a 1:1 ratio of boiling water to pasta mix in your mug along with the oil. Stir well, cover tightly and let sit for 15 minutes. Toss with Parmesan cheese.

One pot method:

Cover the dry ingredients with a 1:1 ratio of water. Bring to a boil, turn off your stove, cover tightly and let sit for 15 minutes. Toss with Parmesan cheese. In cold temperatures place in a pot cozy.

Serves 2.
A 1:1 ratio works well for many dried foods, you may need to add a bit more water, depending on your personal taste.
Adding in crumbled dried mushrooms, diced toasted walnuts, dried beef or “beef” TVP or shredded beef jerky is a nice addition as well.
Leave the cheese out or use a faux-Parmesan for a vegan version.
Back in the summer of 2007 our friend GoBlueHiker tried this recipe out while on a long hiking trip in Alaska. He liked it very much and gave it a good review.
You will need to dry the tomatoes and the pasta, but hey, you wanted a reason to dust off that dehydrator, no? If you need dehydrating hints, check out the Dehydrator 101 page. And you can dry this in a standard oven as well, so don’t worry!