Heat the olive oil in your pot and then add the onions. Saute until translucent, then add the garlic and saute until fragrant.
Dump in the tomatoes and their juices, the broth, basil, Italian seasoning, and the pasta. Give it a big stir to combine everything. The liquid may not completely cover the pasta yet – that is OK, just stir it fairly often so it cooks evenly; if you add too much liquid your sauce will not thicken up enough by the time the pasta is done.
Cover your pot until the liquid comes to a boil (this quickens the process and saves you fuel). Once it’s boiling, remove the cover and cook until the pasta is al dente. The cooking time on the pasta packaging will be a good indicator, but use your judgment as all camp cooking setups are a bit different.
Once your pasta is cooked through, serve, topped with cheese and fresh basil if you’ve got it!
Coleman Classic Propane Stove Enamelware pot Sharp knife Cutting board Wooden spoon Can opener Measuring spoons Dishes & utensils for servingAdapted from Martha Stewart
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