Sun Dried Tomato Tuna Tortellini

Dried tortellini isn’t a common pasta for hiking, because it used to have a very long cook time. Read the packaging when you buy it, so you don’t grab one with a 20 minute boil. Barilla is 10 minutes, which while long, is worth it for the great texture. This recipe you don’t have to boil it that long, so you save on fuel, and get a filling meal.

If you don’t like tuna, use canned or pouch chicken instead.

Sun Dried Tomato Tuna Tortellini

In a sandwich bag:

Also take:

  • 5-ounce package tuna
  • 1 Tbsp olive oil (1 packet)
  • 2 Tbsp shelf stable parmesan cheese (in a zip top snack bag)
In camp:

Add 4 cups water and the contents of the pasta bag in your pot. Bring to a boil. Once the water boils, lower the heat on your stove and simmer for 5 minutes.

Turn off the stove and let sit for 5 minutes, covered tightly. In cool temperatures put the pot in a cozy to retain heat.

Drain off most of the remaining water carefully, then mix in the oil and tuna. Heat up if desired for a couple seconds, sprinkle in the cheese.

Serves 2.
For the pasta, we used 3 Cheese Tortellini, and as well the spinach cheese type is also made by Barilla.
We use halved cherry tomatoes that we freeze-dried at home. If you use sun-dried tomatoes, use air dried, not packed in oil.