Learn to make an easy, healthy and very portable pasta dish: Backpacker Sicilian Tuna Pasta
I made this while backpacking the Los Padres Forest with my dad. It will be featured on our after-school cooking class in the Spring because:
– It’s easy, only has 5 ingredients
– It’s healthy: you get vitamins from the tomatoes, lean protein and omega-3 fatty acids from the tuna, energy-boosting carbs from the pasta
– It’s quick: Start to finish is 15 minutes (20 if you’re out in the woods)
Backpacker Sicilian Tuna Pasta
– 7 oz angel hair pasta
– 2 garlic cloves, chopped
– 1 package strained tomatoes (about 14-16 oz)
– 1/2 package anchovy fillets (4-5 fillets)
– 1 can yellowfin tuna in olive oil (preferably from Genova, available at Smart n Final)
– Spice mix: 1.5 Tbs salt, 1 tsp basil, 1 tsp oregano, 1 tsp sugar, 2 Tbs Parmesan cheese (the dehydrated kind, like from pizza restaurants) 1/2 tsp black pepper
– Break angel hair pasta in half, add to pot, fill with water and turn on the heat. Season with salt
– Stir pasta and bring the water to a boil. Taste as you go and the pasta should be done in 5-6 minutes. Remove pasta and clean pot.
– Over medium heat, add garlic, anchovy and stir for 30-60 seconds until the anchovies are melted. Add the tomatoes and seasoning and bring to a boil. Add tuna (with a drizzle of the flavorful oil from the can).
– Combine with pasta and serve!