Making Prosciutto Basil Tomato Pasta in the Backcountry

Backcountry Camping Recipe

By Camper Christina

Sometimes it’s hard to figure out what to make when you head out on a camping trip. I often have issues keeping my food cold during hot summer days in the backcountry. This is a meal that is easy and tasty, and can be made with fresh ingredients or dehydrated ones to accommodate the type of camping trip you would use it on. You can also substitute many of the items to ones you may prefer without drastically changing the meal. Here is how I make Prosciutto Basil Tomato Pasta and it is absolutely delicious.

Ingredients:

Serving size: 1 person

• 2-4 nests of angel hair pasta depending on appetite (any type of pasta can be substituted)
• Approximately 6-8 grape or cherry tomatoes depending on size chopped into smaller pieces (can be substituted for any type of tomato, fresh or dehydrated but I find fresh is the best in this recipe)
• 1 handful of fresh basil leaves, chopped (can be substituted for dried or powder basil if needed)
• 3-4 slices of prosciutto, chopped into small pieces (can be substituted with bacon or ham)
• 1 handful of green onions (more or less depending on preference)
• 2-3 tablespoons of olive oil (butter can be substituted or added but burns if temperature is too high)
• A pinch of garlic powder to taste

Steps:

1. Add water to any dehydrated items to rehydrate.  Rehydration should take about 10-15 minutes depending on the item.
2. Boil water and cook pasta to the firmness or tenderness you like.  Angel hair pasta takes approximately 3 minutes to cook which is why I love using it on camping trips.

1. Drain pasta and set aside.
2. Heat frying pan using medium temperature setting and add olive oil.  (You don’t want to fry the food but simmer it to infuse the oil.)
3. Add green onions and basil and simmer to infuse oil with flavors and reduce (approx 10 minutes)
4. Add prosciutto and toss in infused oil to heat, flavor and lightly cook.
5. Add tomatoes and toss in infused oil to heat, flavor and lightly cook. (I prefer the tomatoes less mushy so I put them in at the last minute and toss only briefly in the oil)
6. Season lightly with garlic powder to taste.
7. Add cooked pasta and stir well ensuring all pasta is coated in the infused and tasty oil.

Sometimes I add a bit of grated cheese to this, depending what I have.  Romano and parmesan is very nice and a great addition, but you can also use mozzarella or old cheddar or whatever you prefer.

Eat and enjoy.