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|Prep time||15 minutes|
|8||oz||spaghetti, broken into thirds|
|1||T||olive oil (1 packet)|
|1⁄4||c||kalamata olives, chopped|
|3||T||lemon juice (3 packets or 1 lemon)|
|3||oz||pouch albacore tuna|
|1⁄4||c||shelf stable parmesan cheese|
|1⁄4||t||ground black pepper|
For short trips carrying olives is fine, they are nicely preserved. Use any favorite pitted type from the olive bar! For longer trips or to save weight, substitute freeze-dried olives (find at www.packitgourmet.com), add with the pasta to rehydrate.
Lemon juice packets and olive oil packets can be found online from www.minimus.biz. For lighter weight use 3 packets of True Lemon (found in the baking aisle at most stores) and 3 Tbsp water.
For extra calories in winter consider using the newish foil packets of tuna packed in olive oil, which are found in most grocery stores.
This recipe was featured in the Sept/Oct 2011 issue of http://www.wta.org/hp/trail-news/magazine
Pack the spaghetti into a sandwich bag. Carry the breadcrumbs, Parmesan cheese, parsley and pepper in a snack bag. Carry everything else in single serving pouches or snack bags.
In your pot bring 4 cups water to boil. Add in the pasta and cook for time on package, drain carefully, reserving 1/2 cup of the pasta water.
Add in the oil, olives, lemon juice, tuna and reserved water to the pot, and toss to combine.
Sprinkle with breadcrumb mixture and toss again.