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 take so much space in a bag as long varieties, and hold its shape better after rehydrating.
calories: 445, protein: 23.8 g, carbs: 56.8 g, fat: 16.1 g, sugars: 10.4 g, sodium: 1430 mg
1 tablespoon olive oil
3 garlic cloves, minced
1 red onion, diced
6 anchovy fillets
1 can diced tomatoes
2 tablespoons capers, drained
1/4 cup Kalamata olives, pitted and roughly chopped
1 teaspoon Italian seasoning iHerb
2 tablespoons fresh flat-leaf parsley, finely chopped
4 tablespoons freeze-dried grated Parmesan cheese
Cook 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.
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.
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.
Divide the dried sauce and pasta into 4 equal portions and pack them into separate zip lock bags.
Pack Parmesan cheese separately.
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.
For your recipes – are you calorie counts per serving or for the entire recipe?
Calorie counts are counted per portion
What is Arrabiata seasoning? I see an asterisk but no note… I assume a combination of dried chili flakes, thyme, oregano, parsley, black pepper and garlic? Or some such? Thanks, I am loving your blog!
Hi Benjamin! Arrabbiata is a spicy mixture for pasta dishes made from garlic, tomatoes, oregano and red chili peppers
Curious…what does cooking dry noodles achieve if you subsequently dehydrate them? Does it help them cook faster later? Thanks!
Hi Aaaron! I’ve written a post about it >> http://www.trail.recipes/dehydrating123/dehydrating123-why-and-how-to-dehydrate-pasta/
have you tried cold soaking any of these recipes?
Me not, because I like hot food. You can use cold soaking method for any dehydrated recipe, however, it can take much more time.