Campfire One-Pot Tortellini in Garlicky Tomato Broth

By Sprig Originals ✓ · cooked up in Sprig

A whole dinner from one pot over the fire: salami crisped in olive oil, garlic and oregano bloomed in the fat, then a can of tomatoes and shelf-stable tortellini simmered right in the sauce until plump and saucy. No draining, no cooler runs mid-cook, and one pot to wash in the dark.

Ingredients

• 2 tbsp olive oil
• 4 oz hard salami, cut into small cubes
• 3 cloves garlic, sliced
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 28 oz can crushed tomatoes
• 1 1/2 cups water
• 20 oz shelf-stable cheese tortellini
• 1/2 cup grated parmesan
• 1/2 tsp salt

Instructions

1. Build a campfire down to steady glowing coals and set a grate about 4 inches above them, or set a camp stove to medium. Put a large heavy pot or Dutch oven on to heat for 2 minutes.
2. Add the olive oil and salami cubes and cook, stirring often, for 4 to 5 minutes, until the edges are browned and the fat has rendered. Stir in the garlic, oregano and red pepper flakes and cook 30 seconds more, just until the garlic smells sweet — pull the pot to a cooler edge of the grate if it starts to catch.
3. Pour in the crushed tomatoes and water, add the salt, and stir well, scraping up any browned bits from the bottom. Bring to a lively simmer, about 4 minutes over the coals.
4. Stir in the tortellini, making sure they are submerged. Simmer uncovered for 8 to 10 minutes, stirring every 2 minutes so nothing sticks to the bottom, until the pasta is plump and tender and the sauce has thickened enough to coat it. Add a splash more water if it tightens up before the tortellini are done.
5. Slide the pot off the heat, stir in half the parmesan and let it sit 2 minutes to settle. Spoon into bowls or enamel mugs and top with the remaining parmesan.

Chef's tips

Nutrition (per serving, estimated)

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