Camp Stove
Dinner
Spaghetti Aglio e Olio
Spaghetti Aglio e Olio: a sourced camp stove recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.
Community rating
Added October 9, 2026
Photo: matsuyuki · CC BY-SA 2.0. Source-recipe food photograph; not a Wild10 cooking-test photo.
Difficulty: Medium
Ingredients
- •100–150 g spaghetti
- •1–2 cloves of garlic
- •Olive oil
- •Black pepper
- •Italian parsley , chopped
Instructions
- 1Boil spaghetti in sufficiently salted water until al dente .
- 2Peel cloves of garlic and crush them gently with the heel of hand.
- 3Heat 2–3 mm olive oil in a pan. Add garlic, and cook until it takes on a golden color. Take care not to let the garlic get too dark, as it will become bitter.
- 4Remove garlic from the oil.
- 5Drain the finished spaghetti and add to the pan with olive oil.
- 6Spice with pepper, mix everything, and serve with parsley.
Camp tips
- • For a stronger taste slice the garlic and leave in the olive oil when adding the pasta.
- • Try frying the parsley in the oil.
- • Try adding some butter to the oil.
- • Spaghetti aglio e olio is traditionally served without cheese.
- • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.
Food safety & trail facts
Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.
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