TrailDad's Spaghetti

  • 1 (26 oz) jar spaghetti sauce (your favorite brand)
  • 4 ounces whole wheat angel-hair pasta
  • 1/4 cup Kraft Parmesan cheese

At home dehydrate your favorite spaghetti sauce until it is hard and brittle. If it is a chucky style sauce, puree it first so that it dries more readily. Low-fat vegetarian sauces work the best.

This will keep for a few weeks without refrigeration, but if you are going a longer period of time before it will be used, put it in a tightly sealed bag and store in the freezer.

Package all ingredients seperatly and when your on the trail and ready to eat, take 2.5 cups of cold water, add the dehydrated sauce, and heat to boiling.

Then add 2 tablespoons of olive oil and 4 ounces of pasta. Stir frequently after adding pasta and simmer if possible on your stove or remove the pot from your camp stove to regulate heat and keep from burning your meal. The pasta should soak up the liquid in the pot so there is no need to drain in and when it is finished, just add the parmesan cheese, stir and enjoy.