Pasta with Tomato Bell-Pepper Sauce, Toasted Pine Nuts and Parmesan Cheese On the Trail

Category: 
Main Courses

From Eve Chenu

Please note, the On the Trail recipes are designed for dehydrating before a camping excursion or backpacking trip. 

 

 

Fairly difficult

Pasta with Tomato Bell-Pepper Sauce, Toasted Pine Nuts and Parmesan Cheese On the Trail

Ingredients

For 4 Person(s)

Recipe

  • FOR THE COULIS
  • 2 Garlic Cloves
  • 1/2 teaspoons Salt
  • 2 Red Bell Peppers, roasted, seeded and peeled
  • 2 teaspoons Olive Oil
  • 3 teaspoons Balsamic Vinegar
  • teaspoons Red Wine Vinegar
  • FOR THE TOMATO SAUCE
  • 1 tablespoons Olive Oil
  • 2 cups Minced Yellow Onion
  • 1 28 oz. Can of Whole Tomatoes with Liquid
  • 2 Bay Leaves
  • 1/2 teaspoons Dried Orange Peel
  • Pinch of Saffron
  • 2 Garlic Cloves
  • Salt and Pepper, to Taste
  • Dried Pasta (About 3 oz. dried, 1 1/2 cups cooked per serving)
  • Toasted Pine Nutes and Grated Parmesan Cheese for Topping

Pasta with Tomato Bell-Pepper Sauce, Toasted Pine Nuts and Parmesan Cheese On the Trail Directions

  1. Place all of the ingredients into a blender or food processor and blend to a smooth puree. Set aside.
  2. To make the tomato sauce, combine the oil and the onion in a large pan and sauté, covered, until the onion is soft but not browned.
  3. Add the tomatoes, herbs, orange peel, saffron and garlic. Simmer, partially covered, for 45 to 60 minutes, until thick and flavorful.
  4. At home, combine the coulis with the tomato sauce and adjust seasonings.
  5. Measure out the total amount of sauce to be used based on 1½ cups cooked pasta per serving, then place the sauce on dehydrator fruit roll trays and dehydrate at 135° for 8 to 10 hours, or until fully dehydrated.
  6. Halfway through the dehydration process, flip the mixture so that it will dry more quickly and thoroughly.
  7. When finished, the dehydrated mixture should look completely dry and crumbly. Meanwhile, cook the pasta in salted water according to package instructions until desired doneness. Drain and measure the number of servings.
  8. Place the pasta in single layers on the dehydrator trays and dehydrate at 135° for 8 to 12 hours or until completely dry.
  9. While the pasta dehydrates, dry-toast the pine nuts in a small skillet until lightly golden.
  10. Let the pine nuts cool, then package them in a small, heavy-duty ziplock bag.
  11. In large, heavy-duty ziplock bags, combine the desired number of servings of dehydrated, cooked pasta and sauce—using a separate bag for each night this dinner will be consumed.
  12. Place the bag of pine nuts and another small ziplock bag of grated Parmesan into one of the bags and label with a permanent marker.
  13. At the campsite, place the dehydrated pasta and sauce into a camp pot with a lid.
  14. In another pot, bring approximately 2 liters of water to a boil. Add the boiling water to the pasta and sauce mixture to cover by 1 inch, cover with the lid and let sit for 30 to 45 minutes. A
  15. fter 30 minutes, check the consistency and add more water, if necessary.
  16. Reheat briefly before serving. Top with the toasted pine nuts and grated Parmesan cheese.

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