Pasta with garlic & tomato
A Italian dinner for the galley that copes with rough seas, needs no fridge, about 20 min hands-on.
- Dinner
- Italian
- ⏱ 20 min
- 🌊 Sea tolerance 5/5
- 🪨 Bare bones
- vegan
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Dried pasta (durum wheat)440 g (110 g)
- Canned chopped tomatoes600 g (150 g)
- Garlic (bulb)24 g (≈ 0.5 bulb) (6 g)
- Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
- Sunflower / vegetable oil40 g (10 g)
- Salt4 g (1 g)
Method
- Boil the pasta.
- Fry onion and garlic in oil; add tomatoes and simmer 10 minutes.
- Toss together.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- Contains: Gluten — always check the labels of what you buy.
Per serving
- kcal
- 545
- protein
- 16 g
- fat
- 12 g
- carbs
- 93 g
- sugar
- 9 g
- fibre
- 7 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes