Ingredients: (serves 1-2)

• Olive Oil (1 tbsp)

• 5-6 anchovies in olive oil

• 2 garlic cloves thinly sliced

• 1 red chili thinly sliced

• ½ tbsp of salted capers

• ½ tbsp of regular pickled capers

• 50g Kalamata olives chopped in half

• 1 400g can of cherry tomatoes (I use Mutti)

• Parsley for garnish and the sauce, roughly chopped (alternatively you can use basil or oregano if you’d like)

• 200g spaghetti (I like to use fresh)

• 1 tsp Parmesan Reggiano (optional)

• Garlic Bread (optional)

• salt and papper to taste

Kit Needed:

1 pan or pot (at least 7-8 in), gas stove, spatula or spoon, pot or kettle to cook the pasta

Packing Tips:

Because there are no proteins to keep fresh for the hike, all ingredients will just be placed into a large ziplock bag (this does get reused often if it is not used as a garbage bag)

Method:

1. Cover the bottom of your skillet or bowl with a thin layer of a good olive oil.

2. In the skillet place the anchovies, capers, olives, red chili, and garlic

3. Cook on medium high heat stirring frequently until the anchovies dissolve. This should not take very long.

4. Once the anchovies have dissolved, add one can of cherry tomatoes, stir to combine breaking up the tomatoes as you go. Let simmer for 10 min. If making this at home, this would be a good time to cook the pasta.

5. Cook pasta in salted boiling water as directed. I like to use fresh pasta at camp as the cook time is significantly less. Only around 3-4 min. Once the pasta is al dente, drain leaving a bit of pasta water at the base of the pot. (always a good idea to save a bit of pasta water if needed for the sauce later)

6. After the sauce has simmered for 10 min turn off the heat and add a tbsp of chopped parsley, stir to combine.

7. Top the pasta with the sauce and toss with two forks or spoons to combine. Feel free to add more pasta water if the sauce is looking a bit dry. Once combined top with a bit more parsley or basil and even a bit of Parmesan cheese if you prefer. Enjoy!

   Optional Sides

   I like to serve this with garlic bread on the side. Toast slices of bread in butter until crispy and slightly charred. Once toasted, cut a garlic clove in half and rub the cut side over the bread to transfer the garlic flavor.