penne puttanesca

Spaghetti Puttanesca is one of my favorite dishes that I love eating at home.  However, variation with penne works better for backpacking meals. Short pasta is easier to pack; it doesn’t not take so much space in a bag as long varieties, and  hold its shape better after rehydrating.

Serves 4 | One- Pot | 135g (4.76oz)

Per serving: Calories 445, Carbs 56.8g, Fat 16.1g, Protein 23.8g, Sodium 1430mg, Sugars 10.4g

You’ll need:
4 cups whole wheat penne pasta
1 tablespoon olive oil
3 garlic cloves, finely chopped
1 smal red onion, diced
6-8 anchovy fillets
1 can 800g/14oz diced tomatoes
2 tablespoon capers
1/4 cup Gaeta or Kalamata olives, pitted and roughly chopped
Good pinch of Arrabbiata* herb mix (optional)
2 tablespoons finely chopped fresh flat-leaf parsley
Parmesan cheese

*An Italian herb and spice mixture, made up of dehydrated garlic, chilli flakes, parsley and basil.

At home:
the pasta in salted boiling water according to package instructions.
Once cooked, rinse pasta under cold water to stop cooking process. Drain and set aside.

Heat the olive oil in a saucepan over medium heat. Gently fry the onion and garlic for about 3 minutes, stirring regularly.
Add the anchovies and cook, stirring regularly, until melted.

penne puttanesca, homemade backpacking meals

Stir in diced tomatoes, capers, olives and dried herb mix. Season to taste with salt and sugar. Reduce heat to low, put a lid on and leave to simmer for 10 minutes, until sauce is slightly thickened. Remove from the heat and cool thoroughly.

penne puttanesca

Spread pasta and sauce on separate dehydrator trays covered with non-stick sheets or parchment paper.
Dehydrate at 57 °C (134 °F) for 2–4 hours until pasta has dried. Then, take the trays with pasta off from dehydrator and dry the sauce for another 4–8 hours until hard and brittle.

penne puttanesca

Divide the dried sauce and pasta into equal portions and pack them into separate zip lock bags.
Pack Parmesan  cheese separately.

penne puttanesca in ziplock bag

On the trail:
(To rehydrate one portion)
Put the dried meal in a pot and add 1 cup water.
Bring to a boil and cook, stirring occasionally, for about 10 minutes, until rehydrated.
Serve topped with grated Parmesan cheese.


  1. Gatis on July 18, 2017 at 11:27 am

    I used this sauce for the latest trip, combined with dehydrated ground beef, it’s a winner

    • Tanya Krezevska on July 18, 2017 at 3:14 pm

      Thanks, Gatis!

  2. Gabriele on January 21, 2017 at 11:05 pm

    Hi, after pasta has been prepared, how and how long can I keep it at home? Or it’s better to prepare it just before tripping?
    Thank you, Gabriele (yes, I’m italian!)

    • Tanya Krezevska on January 23, 2017 at 8:55 am

      Hi, Gabriele! You can store dried pasta sauce in a zip lock bags up to 1 month at room temperature. For longer shelf life vacuum seal and freeze dehydrated meals until you’ll be ready to put them in your backpack.

      • Gabriele on January 24, 2017 at 1:11 pm

        Thank you Tanya! This site is fantastic…

  3. Remco on April 29, 2016 at 5:02 pm

    Great recipe, I was wondering what your opinion is about the amount of days you could take this along with you, when the temp is around 15C?

    • Tanya Krezevska on April 29, 2016 at 5:52 pm

      Thank you! Glad you like recipe. We kept our dehydrated meals in similar temperatures for about 2 weeks in a backpack and they were ok.

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