Campfire Pasta Puttanesca

Prep Time: 10-15 minutes 

Cook Time: 20 minutes 

Servings: 4


  • 1 medium onion, chopped

  • 5 cloves of garlic, minced

  • 2 tbsp. olive oil

  • 2 28-ounce cans of diced tomatoes

  • 2 tbsp. tomato paste

  • 1 cup water

  • 1/2 cup chopped Kalamata olives

  • 4-5 anchovies

  • 2 tbsp. capers, rinsed and drained

  • 1 tsp. dried Italian seasoning

  • 1 tsp. red pepper flakes

  • 2 cups rotini pasta

  • Grated parmesan cheese



If you want to impress your campmates by creating a refined meal in record time, consider a baked Pasta Puttanesca. Although this classic dish is a quick meal by any standard, if you create your sauce at home, and finish it by adding rotini and cooking it in camp, you're bound to have a fantastic meal on the table in short order.

This is a meal where most of the ingredients are found in the pantry, and can be made without having to thaw out anything. And the fragrance of these bold ingredients simmering together is enticing, particularly if you're hungry from enjoying the outdoors.

There are a lot of variations for this classic meal, although the most noted difference in this recipe is baking the pasta in the sauce to avoid having to bring an extra pan to boil water and cook it separately. It can also easily be served over other foods, such as beans, to increase the protein content in your meal. The beauty of Pasta Puttanesca is it's as wonderfully versatile as it is delicious and easy.

Before you leave for camp, take a few minutes to create the sauce. This can be done the night before because, as with many similar dishes, time allows the flavors to blend creating an even tastier result.

1. Heat the olive oil in a large saucepan, and add the onions and garlic. Cook it only for a couple of minutes since you don't want to brown either of them. Add the anchovies and stir into the mix. It will mostly dissolve to create a tasty base to the sauce.

2. Add the 2 cans of diced tomatoes, tomato paste, olives, capers, Italian seasoning, and water. Cook for another 8-10 minutes just to heat through, and to soften the tomatoes.

3. Cool and then place in a sealed container to take with you. Refrigerate overnight, and keep it in the cooler until you are ready to make dinner in camp.

4. When it's time to make the meal, pour the sauce into a 2 quart baking pan with a lid (or foil to seal it). Stir in the 2 cups of rotini pasta, and replace lid. Cook over hot coals, or on the grill, for 20 minutes, lifting the lid once or twice during the process to stir in the pasta to ensure it is evenly cooked throughout the sauce.

5. Serve on its own, or over beans for a high energy meal. The sauce is also exceptional over chicken to create a version of chicken parmesan. Top with grated parmesan cheese and enjoy... but don't plan on having any leftovers.