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Home » Archives » 05. June 2009
Indulging in Food: Backpacking Style 2
June 5, 2009I’m planning this for our next climb. To do Pasta - I shall beat you to it Sir Marts. I think I shall lay low from sabaw. But nothing invigorates a cold chilly night other than the trusted Soup. Maybe IF I have room for one more recipe. But for now. I hope they shall like this dish I constantly do.
TUNA LINGUINE IN BASIL, TOMATOES AND MUSHROOM
Ingredients:
Can of Tuna (It would be cost effective to buy the “In Solid” one. More Tuna, More sangkap)
Linguine (or whatever pasta you fancy, I just so happen to love linguine above spaghetti and fettucini)
fresh basil
dried mushroom
tomatoes
Garlic
Pepper, Salt
Olive Oil
Nothing to do at home but just to segregate everything properly. You could also break the pasta in half for better storage.
AT CAMP:
Soak the dried mushroom. Cook the pasta to al dente. (trick to make it not somewhat bitter, boil water first with a bit of oil. After boiling, place the pasta. wait for it to boil again before putting salt) Mince the garlic, and quarter the tomatoes. If you want it smaller, you could do so. But not too much. Slice mushroom once tender. Prepare the basil. Once done, set aside the pasta. heat the pan with olive oil, and saute garlic (I prefer lotsa), toss in tomatoes, and after a few seconds of sauteeing, the drained tuna. toss the basil as well and Mix for a while.the Basil and Garlic would balance out the Tuna’s “fishy” aroma. Toss the Pasta and mix it. Add Olive Oil and Basil if Desired. Adjust flavor with Salt and pepper.
Always serve hot. Chow!
