ByFresh Off The GridUpdated
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Okay, I’m just going to come out and say this: one-pot pasta is the ultimate camping meal. Really, what is better after a long hike than a big bowl of carbs?
This dish is filling, fast, is super easy to clean up, and has an infinite number of variations, so you’ll never grow tired of it.
This recipe is a classic take on pasta – a light tomato sauce with Italian seasoning, garlic, and basil, plus parmesan cheese if you have it on hand.
My favorite seasoning for this is Trader Joe’s 21 Seasoning Salute because it has a huge variety of spices in it and has a great flavor profile, but I imagine any Italian seasoning mix will work well.
In terms of the pasta itself, I like to use medium sized pasta shapes, as opposed to spaghetti or linguini, because they hold the sauce better, but you can use whatever strikes your fancy.
One Pot Pasta
Author: Fresh Off The Grid
4.41 from 10 ratings
Pin Save Rate
2 servings
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can tomatoes
- 1 (14.5 oz) can broth
- handful fresh basil, torn, or 1/4 tsp dried
- 1 tablespoon Italian seasoning
- ½ pound pasta
- salt to taste
- handful of parmesan cheese
Instructions
Heat the olive oil in your pot and then add the onions. Saute until translucent, then add the garlic and saute until fragrant.
Dump in the tomatoes and their juices, the broth, basil, Italian seasoning, and the pasta. Give it a big stir to combine everything. The liquid may not completely cover the pasta yet – that is OK, just stir it fairly often so it cooks evenly; if you add too much liquid your sauce will not thicken up enough by the time the pasta is done.
Cover your pot until the liquid comes to a boil (this quickens the process and saves you fuel). Once it’s boiling, remove the cover and cook until the pasta is al dente. The cooking time on the pasta packaging will be a good indicator, but use your judgment as all camp cooking setups are a bit different.
Once your pasta is cooked through, serve, topped with cheese and fresh basil if you’ve got it!
Notes
EQUIPMENT NEEDED
Coleman Classic Propane Stove
Enamelware pot
Sharp knife
Cutting board
Wooden spoon
Can opener
Measuring spoons
Dishes & utensils for serving
Adapted from Martha Stewart
*Nutrition is an estimate based on information provided by a third-party nutrition calculator
More one-pot camping recipes
- Easy Chickpea Curry
- One-Pot Pasta Primavera
- One Pot Lemon Broccoli Pasta
- One Pot Red Lentil Sloppy Joes
- One Pot Protein Pasta
- Dutch Oven Campfire Lasagna
- Cheesy Asparagus One Pot Orzo
Fresh Off The Grid
Megan & Michael are the creators of Fresh Off The Grid, a blog dedicated to helping you fuel your adventures by sharing camp cooking recipes, backpacking meals, and outdoor travel guides. Their recipes and outdoor cooking expertise have been featured in Backpacker Magazine, Outside, REI Co-Op Journal, Food & Wine, and New York Times Cooking.
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I am still searching for a one pot pasta that will work for me and this looks great – am going to try it soon (though no camp oven will be involved and there will be a roof over my head!)
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Haha, no camp oven required 😉 We make this one at home all the time! Hope this one works for you!
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I. Love. This! Thanks for sharing this one pot pasta recipe. Looking forward to testing it out, and seeing more or your delicious variations.
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I love one pot pasta dishes. One pot anything, really. One way to kick this up is to use Ro*Tel tomatoes in place of the regular tomatoes. So good!
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I have to concur with David Rutter.
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Awesome recipe! I’ve also tried it with throwing a bag of jerky in there and it makes a tasty and stew-y bolognese. Definitely an easy way to get some protein in there.
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Great information. Lucky me I ran across your site by
accident (stumbleupon). I’ve book-marked it for later!Reply
How many people does is recipe serve?
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Serves 2
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I need to double the recipe to serve 4, can it be made in a cast iron dutch oven over the campfire?
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Absolutely!
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