Pasta Puttanesca

Simple tomato sauce over pasta with a burst of umami

Adapted from “How to Cook Everything” by Mark Bittman

Serves 2


3 T olive oil

2-3 cloves garlic, minced

4-5 anchovies, minced

1 T capers, drained & chopped

½ c pitted olives, chopped (use kalamata or black brine-cured)

pinch or 2 of red pepper flakes

28oz can diced tomatoes

1 medium yellow onion, diced.

1/8 cup shredded parmesan cheese (see note)


8oz pasta, any compact shape


1)   Bring water to a boil and cook pasta per directions for al dente.  Drain in colander and rinse with cold water.

2)   Meanwhile heat oil in large skillet over medium-high heat.  Add onion, garlic and anchovies.  Saute until onion is browned.

3)   Add capers, olives and red pepper flakes.  Stir for about 1 minute and then add tomatoes.  Reduce heat to low and simmer for 10-15 minutes,  stirring occasionally.

4)   Mix cooked pasta with prepared sauce.  Add parmesan cheese.


Spread onto trays and dehydrate at 155° until dry

** We prefer to leave out the cheese when cooking.  We'll carry separately when backpacking and add to the meal after re-hydrating.  This minimizes burning/sticking in the pot and aids cleanup in the mountains.