Summer Penne Pasta

My third regular dish is another pasta - this time my favorite, the penne. Since it doesn't use a boxed grocery like the Mountain Couscous or Elevated Mac & Cheese, you'll need to automatically double everything in this recipe for two servings. 


  • 1/3 cup of penne pasta
  • 1/4 cup of salami or pre-cooked chicken breasts - sliced into cubes about the width and height of a penny
  • 1/4 cup of feta or goat cheese - sliced into cubes like the salami
  • 1/4 cup of sundried tomatoes
  • Optional - olive oil and garlic


  1. Start the stove and put a pot of water on
  2. When the water is boiling, add the pasta. If your stove doesn't simmer well, I've discovered that you can bring the pasta to a rolling boil, let it begin to froth up, then shut off the stove before it boils over. Wait a minute, then re-light the stove and repeat. Do this as many times as necessary until the pasta tastes ready. This technique is really necessary for canister stoves like the Jetboil and Reactor.
  3. When the pasta is ready, drain the water and spoon the pasta into a bowl
  4. Add the salami or chicken, cheese, tomatoes and the optional olive oil and garlic
  5. Stir and serve

Enjoy! This is the shortest menu in my trio, but a welcome change from my Elevated Mac & Cheese when the summer days get warm.