Campfire Recipe: Baked Pasta with Puttanesca Sauce

When camping, there are a few lunch and/or dinner staples that my kids ask for.  This includes pizza and pasta.  As my kids’ tastes grew, I changed up the pasta recipe to include a puttanesca sauce, which in a nutshell is a saltier sauce with several different cheeses and olives.  While this may not be everyone’s favorite sauce, it is a great one to fix on a campout when you want a fancier sauce.


Campfire Recipe:  Baked Pasta with Puttanesca Sauce


2 Tablespoons olive oil

4 or 5 garlic cloves

Anchovy slices to taste

Red pepper flakes

28 ounce can crushed tomatoes

3 cups of water

12 ounces of uncooked pasta such as ziti, penne, or elbow

Grated Parmesan cheese *Pregrated can be used in place of fresh.

½ teaspoon dried basil

2 Tablespoons capers

1 jar of Kalamata olives

Mozzarella cheese  *Pregrated can be used instead of fresh.


  1. Build fire to prepare coals.
  2. Pour one tablespoon of olive oil on a paper towel and wipe down the inside of 12-inch Dutch oven.
  3. Place grilling rake above the built fire and place Dutch oven on top.
  4. Add the remaining one tablespoon of olive oil to the Dutch oven.
  5. Pull out the cutting board and mince the garlic and anchovies.  Please note that there is not an amount for the anchovies.  The true amount is up to you.  Add the minced garlic and anchovies to the warmed oil in the Dutch oven.
  6. Add ¼ teaspoon of red pepper flakes. 
  7. Sauté for 5 minutes.
  8. After the 5 minutes have passed, add the crushed tomatoes, water and pasta of your choice.
  9. Top the Dutch oven with a lid and cover the lid with hot coals.
  10. Cook for 25 minutes.
  11. While the dish is cooking, pull out the grater.  If using fresh Parmesan, grate the noted amount.  Set aside.
  12. Grate 1 cup of mozzarella cheese.  Set aside.
  13. Chop ½ cup of olives and set aside.
  14. Once the 25 minutes have passed, remove the lid and check the doneness of the pasta.  If it is done to your liking, continue on.  If the pasta is not done, place the lid back on the Dutch oven and continue to cook for another 10 minutes. 
  15. Once step 14 is done, add the Parmesan, dried basil, and olives.  Stir.  
  16. Top the pasta with the grated mozzarella cheese.
  17. Place the lid back on to just melt the cheese.   
  18. After the cheese has melted, serve the dish. 

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