Long ago, when I first started writing trail recipes I was always worried about writing splashy ones. I needed them to be exotic, with as many ingredients as I could add. But the thing is…the comfort food recipes are the favorites in the end. Those are the ones our readers go to first.
This one pot pasta recipe is based on a recipe from the early years, that we used in tortilla wraps or on crackers, but this time we added in pasta for the carb. And yes, you can use gluten-free pasta if needed. Use what you like, and what you have on hand. The recipe stores well long-term in mason jars. Easy to cook when the power is out, it’s a solid pantry prepping recipe.
Tuna Bruschetta Pasta
- 8 ounces dry pasta, small shapes
- ¼ cup diced dried tomatoes
- 2 Tbsp diced dried onions
- 1 tsp dried parsley
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- 1 tsp granulated garlic
- ¼ cup shelf stable parmesan cheese
- 4.5-ounce tuna oil pack, with pull top
Pack the pasta, tomatoes and onion in a sandwich bag. Pack the dried herbs and parmesan cheese in a snack size bag. For long-term, pack bags in a mason jar.
Bring a medium saucepan of water to a boil (at least 6 cups water). Add in the pasta and dried vegetables, simmer, stirring often for time on pasta package. Drain most of the water off, reserving 3 to 4 Tablespoons in the pot. Add in the dried herbs, stir in, then shake in the tuna, along with all oil. Stir well and enjoy.