Simple tomato sauce over pasta with a burst of umami
Adapted from “How to Cook Everything” by Mark Bittman
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.