Alpine Spaghetti is a simple pasta dish that’s easy to make and quite filling. However, I’ve had to make some changes to the original recipe published in Simple Foods for the Pack to make it work for a single person as a simple one-pot meal.
When making pasta dishes on backpacking trips, the use of dried spices can be ineffective because they don’t have enough time to rehydrate and contribute their flavors to a dish. On top of that, it can be difficult to mix in all of a recipe’s ingredients if you’re using a very small or narrow pot without a lot of extra space. For this recipe, I recommend you use a cook pot with a minimum of 1 liter of capacity (a 0.8 L Jetboil Sol Titanium Pot is too small, for example)
- 4 ounces angel hair spaghetti, broken in half to fit into a small cook pot
- 1-2 tablespoons of olive oil
- 1/4 to 1/2 cup grated Parmesan cheese, adjusted for taste
- 1 and 1/2 tablespoons dried basil (I suggest you omit this – it doesn’t add much flavor)
- 1/2 tablespoon parsley flakes (leave this in for visual effect)
- 1/8 teaspoon of garlic granules
Package pasta in a Ziploc bag. Carry olive oil in a small screw-top plastic bottle. Combine remaining ingredients into a Ziploc snack bag.
Bring two cups of water to a boil. Add the angel hair pasta and let boil 4-6 minutes until done. Drain about 90% of the water in the pot, but keep the remainder in the pot to help form a sauce with the remaining ingredients. Add at least 1 tablespoon of olive oil and toss with spaghetti. Add the rest of the ingredients and toss again until thoroughly mixed.
Rating: This meal is a winner.