CAMP COOK VIV MOON

HERE’S A DELICIOUS AND EASY DISH THAT’LL SAVE YOU TIME, EF­FORT AND WA­TER AT CAMP.

4 x 4 Australia - - Contents -

IN­GRE­DI­ENTS Serves 4 to 6

350g of pasta (lin­guine or fettuccine) – bro­ken in half. A hand­ful of basil leaves (more or less to taste) – roughly chopped. 1 cup of roasted red cap­sicums (for camp­ing, carry and use jar va­ri­ety) – drained and roughly chopped. ½ to 1 cup of oil-packed semi-sun-dried toma­toes (keep oil) – drained and roughly chopped (the pieces should be bite-sized). 3 to 4 large gar­lic cloves – crushed (or use 4tsp of jar/tube va­ri­ety). 5 cups of wa­ter (you may need a lit­tle more). 2 tbs of oil from the sun-dried toma­toes (or use reg­u­lar olive oil). 1 tsp of dried chilli flakes (more or less to taste). Salt and pep­per to taste. 125g Brie cheese – rind re­moved and cut into small pieces. Grated or shaved Parme­san – for serv­ing.

COOK­ING IT

• Prepa­ra­tion time: 10 mins. • Cook­ing time: 10 mins. • Com­bine pasta, basil, roasted cap­sicums, sun-dried toma­toes and gar­lic in a large deep-sided pan (or you could use your camp oven). • Add the wa­ter, olive oil, chilli flakes and sea­son­ing. Us­ing tongs, mix to com­bine. Note: the pasta should be cov­ered by about 2.5cm of wa­ter. • Bring to a boil over high heat and keep the pasta boil­ing steadily (un­cov­ered). Cook for about 10 min­utes, un­til ready to eat (al dente). Dur­ing cook­ing, us­ing tongs, stir and turn the pasta a few times to help pre­vent it stick­ing. • When cooked, re­move from heat. • If there is still a lit­tle bit of liq­uid re­main­ing, pour it into a sep­a­rate bowl. • Add the Brie and toss with tongs un­til creamy and melted through. • Check the sea­son­ing and add more if nec­es­sary. • As the pasta stands, the sauce will thicken up. At this point, if you feel it needs more liq­uid, add some of the pasta liq­uid you re­served. • Serve with some Parme­san and fresh bread.

VIV’S HINT:

You could eas­ily re­duce the quan­tity of in­gre­di­ents to make this a dish for just two, but keep in mind the pasta should be cov­ered by about 2.5cm of wa­ter when cook­ing. The amount of in­gre­di­ents is up to you; for two peo­ple, re­duce the in­gre­di­ents by half.

You could also use more (or, of course, less) Brie cheese, but I found 125g was plenty to give the pasta a creamy tex­ture. Al­ter­nately, you could use cream or cream cheese. You could also add a spicy Ital­ian sausage – thinly sliced (or sim­i­lar) – chorizo or left-over ham or ba­con. I’d sauté this in a lit­tle oil first be­fore adding them to the pasta. If you like olives, add them, too.

For more great recipes: Check out Ron & Viv Moon’s web­site at www.guide­books.com.au Fol­low their Face­book page: www.face­book.com/moon­ad­vpub

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