Spaghetti With Red Sauce
Don't forget a can opener!
Ingredients
I box pasta
3 tsp salt
2 tsp each: freeze dried garlic, onion, basil
12 oz can chunky pasta sauce (just like the stuff that comes in a glass jar, except you can usually find it in a can on the bottom shelf of the sauces aisle)
1/2 triangle of romano cheese
Preparation
Salt the water and bring to a boil. Add the pasta to the water and cook until soft. In a separate container heat up the pasta sauce and stir in the dry spices. Top each serving of pasta with sauce. Finely dice up the cheese and sprinkle on top.
Helpful Hints
Hard cheeses last longer than soft cheeses and can withstand more heat than soft cheeses. This means that romano and parmesan are better choices for summer trips than cheeses such as mozzarella. Salt is an amazing treat at the end of a long hard day of hiking and high sodium dishes like this provide that.
