CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2002-04-28
Serves: 1-2
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 1 1/2 cups dried farfalle pasta ( bow tie).
- 1/3 cup smoked, diced prosciutto.
- 1/3 cup sliced spanish olives
- 4 tablespoons olive oil
- 1 garlic clove, diced
- 1/2 cup parmesan cheese
Instructions
1. Boil pasta in 2 quarts of salted water for 13 to 15 minutes or until tender.
2. Add finely diced garlic and olive oil in a serving dish.
3. Drain the finished pasta that has beed drained to the oil, and toss.
4. Add olive, toss again, and top with prosciutto.
5. Toss again, and top with the parmesan cheese.
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