Any RV cruising cuisinier will tell you: there is a certain art to cooking on the road. Be it over the open flame or in the cramped kitchen of your RV, there is something to be said for the three-course delicacies that come out of two pans, a sheet of tinfoil and nothing more.
This first recipe launches our ever-growing gourmet cookbook, designed with you, the gypsy gourmand, in mind. Stay tuned for more RV recipes that will take your road trip adventures to new culinary heights, and send us your own home-run recipes: firstname.lastname@example.org
It’s delicious and fancy without losing its hearty flavor, and it will not make your RV smell terrible as it cooks. This is Mediterranean/Italian and there’s enough for leftovers (if there are only 2 of you).
Minimum necessary dishes: 1 medium sauté pan, 1 medium saucepan
Total preparation time: 30 minutes (including prep time)
- 3 Tbsp. extra virgin olive oil
- 1 small white onion, finely chopped
- 3 large garlic cloves, finely chopped
- 3 Tbsp. Finely chopped fresh parsley
- 14 oz. can of whole cooked artichoke bottoms (but 7 whole fresh cooked artichoke bottoms will taste better), quartered
- 1 medium tomato without its skin and finely chopped
- 3/4 lb. green penne rigate (penne made from spinach), or just regular penne
- Salt and pepper to taste
- Fresh grated parmigiano cheese (optional)
In the medium sauté pan, heat olive oil over medium-high heat, then toss in onion, garlic and parsley. Cook until the onion is translucent — about four minutes — and stir the mixture a few times.
Add in artichokes and tomatoes, sprinkle in some salt and pepper, and stir those around for another six minutes.
Turn off the heat and cover.
Meanwhile, fill the medium saucepan with water, salt it, and heat to a roiling boil. Add the pasta, cook until al dente and drain well — but don’t rinse. Transfer the pasta to the sauté pan and stir over low heat for a few minutes.
Sprinkle liberally with parmesan.