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: 2009-02-23
Serves: 1-2
Prep Time: 1-30m
Difficulty: easy
Backpacking: Yes
Ingredients
- 1 foil package of smoked salmon
- Farfalle or Penne pasta for two
- olive oil
- 2 Tbs small capers
- shredded Parmesan cheese
- sea salt and pepper to taste
Instructions
Cook the pasta and drain, reserving 1/2 cup of the cooking water.
Mix the smoked salmon into the pastas with olive oil. Add the pasta water and capers.
Heat until well mixed and hot. Season with salt and pepper.
Pour into bowls and top with the Parmesan cheese.
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