Tomato & Herb Pasta

This simple one pot method pasta is vegetarian friendly, but if you eat meat, a can or pouch of chicken added in will add more protein and make it heartier. We used our freeze-dried tomatoes that we prepped at home (they were cherry tomatoes, split in half), and crushed before adding. Sun-dried tomatoes (not oil packed) add a chewy texture with an intense taste, as an option.

Tomato & Herb Pasta

Pack in a sandwich bag:

  • 4 ounces small pasta shapes (7 minutes or less cooking time)
  • ¼ cup sun-dried or freeze-dried tomatoes, crushed
  • 1 tsp lower sodium chicken or vegetable powder
  • 1 tsp dried garlic
  • 1 tsp dried oregano

Also take in a snack size zip top bag:


Bring 2 cups water to boil in your pot, add in pasta and tomato bag, and oil packet. 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 parmesan cheese.

Cover and let sit for a few minutes.

Serves 1.


The pasta may seem brothy at first, but if you let it sit for a bit the water absorbs into the pasta, giving a light creamy sauce.

Meal packed weighs a shy 6 ounces dry.

Like it a bit spicier? Add a ¼ tsp of red pepper flakes.

Tip for cleaning up and less chance of burning food: use hard anodized aluminuim or non-stick for cooking in. One pot meals don’t work so great in thin-walled Titanium pots.

Done eating? Wipe pot out with a brand name paper towel, it’ll remove the grease and flavorings without having to scrub.