So I am not exactly sure that I can get away with calling this a matriciana (which is usually done with bacon) but its a lot shorter than Penne in a Tomato based sauce with Salami, Olives, Shallots, garlic, chilli and oregano.
The recipe I will be doing here is for two hungry or three hikers. Fundamental to the design of this recipe is that everything in it can be without refrigeration for a few days. Meaning that it make a great day two or three dinner on a multi-day hike. The most important part of this dish is that it can be completed using only a fork, pocket knife and a trangia (if necessary) it is a great hearty meal and can be cooked using very little fuel.
- Trangia / Hiking stove capable of simmering
- If not a trangia two 1L pots, one for sauce the other for water
- Sharp knife
- Chopping board / Trangia lid (recommended)
The Required ingredients are:
- Penne 500g
- four large truss tomatoes
- 1 pack of Twiggy sticks = 8 – 10 sticks (Thin Stick salami) – nb: any salami will work!
- 1/2 cup of olives
- 1 clove garlic
- 2 fresh chilli (or similar volume of dried)
- 2 Shallots (technically Scallions, aka spring onion)
- Dried oregano
As with all good hiking dishes, its about the simplicity with which this all goes together that makes it such a great dinner. Simply cut the tomatoes into pieces, the smaller the pieces the faster the stove will be able to reduce them to a sauce, diced somewhat finely is best; if you feel extra zealous or are being particularly fuel conscious, you can even mash the tomatoes with a fork to reduce the cooking time.
Reduce the tomatoes until they make a thick sauce, the dont need to be completely broken down, but the more the better. I generally use the “Full bore” setting on the trangia at this point, as the high heat is great for getting the tomatoes to break down.
Cut up the twiggy sticks to bite size pieces, the smaller the cut the more they will spread around, Halve the olives, then dice the chilli, crush the garlic and add them all into the mix along with the oregano.
If you have two stoves or a fire and a billy available, Begin boiling water; otherwise we can wait until the sauce is completed.
Cut the shallots into small segments no longer than your fingernail, they will break apart in the sauce but too large and they will be an overpoweringly strong flavour; once chopped add these to the sauce, continue to simmer the sauce until both the shallots and salami are soft and mixed through. This usually takes around 3 or 4 minutes from putting them in the already simmering sauce.
Continue to stir and simmer sauce on very low (simmer cap 2/3 closed) if you have a second stove available. If not, take the sauce off and cover. Begin to boil water for the pasta.
When the water is at a boil, add penne and cook until done then drain. I sincerely hope that I dont have to tell you how to cook pasta.
Once you have drained the pasta, mix the sauce through and then add Parmesan to taste.
This is a great dish for an overnight hike, it ticks all the boxes, with multiple veggies, good amount of carbs and and some fats, oils and protein. This also works well as a Vegetarian /vegan dish, just substitute salami for mushrooms leave and Parmesan out respectively.