Campfire One-Pot Salami, Tomato & White Bean Pasta

By Sprig Originals ✓ · cooked up in Sprig

A whole dinner in one pot over the fire: hard salami crisped in olive oil, canned tomatoes and beans, and small pasta that cooks right in the sauce so there's no water to drain and nothing to wash but the pot. Everything except the salami is shelf-stable, so it packs easily and nothing needs to go back in the cooler halfway through.

Ingredients

• 3 tbsp olive oil
• 6 oz hard salami, cut into 1/4-inch cubes
• 4 cloves garlic, sliced
• 2 tsp dried Italian seasoning
• 28 oz can crushed tomatoes
• 3 cups water
• 12 oz ditalini or other small pasta
• 15 oz can cannellini beans, drained
• 1/2 cup grated parmesan
• 1 tsp salt, plus black pepper to taste

Instructions

1. Set a large pot or Dutch oven on a grate over a bed of medium campfire coals, or on a portable stove over medium heat. Add the olive oil and the cubed salami and cook, stirring often, for 4 to 5 minutes, until the edges are browned and the fat has rendered.
2. Stir in the garlic and Italian seasoning and cook for 1 minute, just until you can smell the garlic. Keep it moving so the garlic doesn't scorch over the fire.
3. Pour in the crushed tomatoes, water and 1 tsp salt. Bring to a rolling boil, about 5 minutes, then stir in the pasta.
4. Cook at a steady bubble for 12 to 15 minutes, stirring every 2 minutes and scraping the bottom of the pot, until the pasta is tender and the sauce has thickened around it. If the fire runs hot, slide the pot to the cooler edge of the grate; add a splash more water if it tightens up before the pasta is done.
5. Stir in the beans and heat through for 2 minutes, then pull the pot off the heat, stir in the parmesan and plenty of black pepper, and let it sit 3 minutes before serving straight from the pot.

Chef's tips

Nutrition (per serving, estimated)

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