- 8 oounces small pasta shapes
- 1 can 15-ounces diced Italian tomatoes
- 2 Tbsp diced onion (or 4 green onions, diced)
- 2 cloves garlic, diced
- 12 fresh basil leaves, sliced
Cook the pasta, cutting the cooking time short by a minute and drain.
Mix the tomatoes, onion, garlic and basil together in a large glass bowl. Toss with the pasta.
Spread on parchment paper lined trays and dehydrate at 135*. Stir every hour to break up clumps. When dry, split in half and measure each portion in a dry measuring cup. Note on the two quart freezer bags how much each one is.
Also take for each bag:
1 Tbsp or 1 packet olive oil
1 Tbsp or 1 packet shelf stable Parmesan cheese
Add a 1:1 ratio of near boiling water to pasta mix. Add oil; stir well, seal tightly and put in a cozy for 15 minutes. Toss with Parmesan cheese.
Insulated mug method:
Add a 1:1 ratio of boiling water to pasta mix in your mug along with the oil. Stir well, cover tightly and let sit for 15 minutes. Toss with Parmesan cheese.
One pot method:
Cover the dry ingredients with a 1:1 ratio of water. Bring to a boil, turn off your stove, cover tightly and let sit for 15 minutes. Toss with Parmesan cheese. In cold temperatures place in a pot cozy.