Assassin's Spaghetti. #1 Canteen Cup Tuesday

A one pot ultralight meal from shelf stable vegan ingredients that takes about 20 minutes to cook, ideal for long distance backpacking.

I've tried many one pot spaghetti recipes and this is the only palatable one that I've found.

The original recipe involved burning the pasta but I can't be bothered decarbonising the canteen cup afterwards. Cooking the spaghetti in a flavoured broth works well. Adding basil and parmesan cheese wouldn't hurt, probably, haven't tried it.

Don't use too much oil as it will stop the spaghetti cooking.

Give it a go. It's surprisingly tasty considering it's simplicity.

I showed this to my Italian neighbour and he was so unimpressed that he set his dog on me. Admittedly it was a cute puppy that just wants to play but it was the thought that counts!

Ingredients

2 ounces / 60 g Dry Spaghetti
70 g “pod” of Tomato Puree or similar.
As much or as little Garlic and Chilly as you like
Vegetable or Chicken stock cube.

The cheapest steel cut pasta works well. The actual quantities are not critical. The main point is to cook the pasta in a rich sauce. After you have made this a few times you will be able to judge just how much or little water you need to add so can go straight to that amount rather than cautiously adding it a bit at a time. This will save time and fuel.