Salmon in Pieces
Living in rural Alaska gives one a sense of preservation; a desire to utilize what is on hand to get the most out of our bounty. Throughout Alaska we are stewards of our waterways and their inhabitant...
Some of us like to enjoy wine while camping and a few of us even like to break a certain debatable “rule” when it comes to occasionally cooking an acidic ingredient in our mighty cast iron skillets, because these pans are a way of life—especially if you’ve ever lived dry.
Want a change from roasting hot dogs over the campfire? It’s pasta time and it pays off.
This one-pot pasta e fagioli (seriously pronounced “fa-zool” in some parts of North America) develops heaps of savory wood-smoked flavor and is ready to serve almost as quickly as your dried pasta can cook.
Prepare this Italian classic with peak summer tomatoes or, hey, make it even easier by using two cans—one of crushed tomatoes, one of white beans. Add a splash of that wine we talked about, dried pasta, some fresh or dried rosemary and thyme, the aromatic glory of minced garlic, a fistful of parsley, and hit the road to your favorite campsite... just don’t forget the can opener and perhaps a loaf of crusty bread. Buon appetito!
And for dessert: tiramisu. Just kidding, stick with s’mores.
Campfire Pasta e Fagioli (Noodles and Beans)
It is almost shocking how quickly this rustic one-pot Italian affair comes together, and how much flavor the campfire infuses into each garlicy bowl.
Ingredients
SERVINGS: Serves 4–6 Vegetarian/vegan Serving(s)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 3 tablespoons white wine
- 2 pounds ripe tomatoes, quartered, or 1
- 15 ounce can crushed tomatoes + 1 extra cup water
- 1 handful of minced parsley stems, tops reserved
- 1 tablespoon fresh thyme, minced, or ½ teaspoon dried
- ½ tablespoon fresh rosemary, minced, or ¼ teaspoon dried
- 1 teaspoon kosher salt + more as needed
- ¼ teaspoon crushed red chili flakes + more for garnish
- ⅛ teaspoon ground black pepper
- 8 ounces ditalini pasta, or your favorite short pasta
- 1 16-ounce can white beans, rinsed and drained
- 3–4 cups water + more as needed
- Parmesan cheese, grated, for serving
Preparation
Get your campfire ready and have your ingredients and cooking tools within easy reach. Place your cast iron pot on a grate above the fire. Sauté the garlic in olive oil until lightly golden, being careful not to burn. Quickly deglaze with the white wine then add the tomatoes, parsley stems, thyme, rosemary, chili flakes, 1 teaspoon of salt and the black pepper. Pour in 3 cups of water and bring to a boil (be sure to add 1 more cup of water if you used canned tomatoes). Cook until the tomatoes begin to break down, about 5 minutes or so for fresh, and 10 minutes for canned. Cover, if possible, with a heat-safe lid (it retains the heat and keeps out the bugs). Stir occasionally as the ingredients simmer, moving the pot away from the direct heat as needed.
Stir in the dried pasta, bring the mixture to a boil again, and cook another 10 to 15 minutes until pasta is cooked through—but not mushy—adding ½ cups of water as needed. Add the beans, and toss in the parsley tops. Feel free to add another ½ cup of water at this point if mixture looks rather thick. Remove the pot from direct heat, adjust seasonings to taste, and break out the ladle.
Serve hot, with optional grated Parmesan, crusty bread, and additional salt and chili flakes for individual bowls. Pack it out.
About this recipe
COOKWARE TIPS
You’ll want to use a 12-inch or larger cast iron skillet or Dutch oven pot to make this dish. Be sure to take a high heat oven mitt, a long-handled spoon for stirring, and a ladle for serving, plus bowls and spoons for suppertime.
Tips
• Curious about what wine to use? Opt for a dry Italian white, such as pinot grigio or even prosecco, which may encourage your fellow campers to toast to your campfire cuisine with a round of “Cin Cin” [pronounced “chin chin”] aka “Cheers.”
• Parsley is great, really: you’ll use both the parsley stems and tops in this recipe. Think of this ingredient as both a vegetable and an herb here. Flat-leaf parsley is traditional, but feel free to opt for curly parsley.
• This recipe is naturally vegetarian/vegan and can be gluten free by swapping the pasta with a wheat-free version. Note the cooking time on the instructions, and keep it al dente for best results.
• Make things easier with advanced prep. Mince the garlic and fresh herbs ahead of time, and pack in sealed bags or containers. Also consider taking a camping-friendly small jar or bag of salt and freshly ground black pepper, ditto for a premeasured container of dried, crushed herbs (versus fresh).
• Looking to bulk up this dish? Add chopped carrots, celery, onions, and/or kale along with the tomatoes; start with browned pork or plant-based sausage; or stir in a second can of protein-rich white beans or chickpeas if your cooking pot is large enough.
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