Campfire Spaghetti Arrabiata
This recipe has a great onion trick that will add a special depth of flavour to your sauce. We like it for camping because of the reduced onion chopping! Don't skip the carrots in this one. They bring a slight sweetness to the sauce that works with the heat of the chili's.
What you need
1-4 cloves of garlic (to taste), peeled and thinly sliced
1 onion, remove external peel and chop off the top 1/4 of the onion
1 carrot, shredded or diced
1/2 jalapeno chopped or 1/2 tsp dried chili flakes
small handful chopped fresh parsley or about 2 tsp dried (optional)
1 jar strained tomates (or can of strained or diced...but we prefer the jar)
salt and pepper
pot of water with lid
pot for sauce
Over campfire or coleman stove
1. Place your water pot on the grill to give the water time to bring to a boil.
2. Start your sauce with some olive oil in your pot.
3. Place the onion in the pot cut side down. Let it saute for a few minutes. It is going to remain in the pot the whole time. You will just need to make sure that the cut part of the onion maintains contact with the bottom of the pan for the duration of the cook. The tip of the onion usually sits just above the sauce so it is easy to keep a eye on.
4. Add garlic, carrots and jalapenos and stir.
5. Add tomatoes.
6. Add parsley and salt and pepper to taste.
7. Bring to a boil and then let simmer while you cook your pasta.
8. Taste your sauce before serving, adjust seasonings according to your taste.
9. When pasta is cooked carefully drain and served topped with your spicy sauce.
Serve with garlic bread.