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Camp Dinner: Sweetwater Spaghetti with Burst Tomatoes and Sorrel

Camp Dinner: Sweetwater Spaghetti with Burst Tomatoes and Sorrel

Nothing satisfies quite like a hot n’ hearty meal after a long day out on the trail. Alite’s resident camp chef, Anne Assassi has got this simple take on a tasty pasta dish that makes for an ideal camp dinner. Anne specializes in crafting easy-to-make, nourishing recipes that you can prepare and enjoy in the outdoors. You can whip up this burst tomato and sorrel number with little more than your camp stove, a pot and a skillet on your next weekend campout!

Bonus: this recipe easily makes enough grub for a crowd if you feel like sharing!

Feeling hungry and or inspired? For more healthy and delicious food experiences, visit Anne's website, Diet Assassinista.




Sweetwater Spaghetti with Burst Tomatoes and Sorrel


  • Serving Size: 4-6
  • Prep Time: 5 minutes | Total Time: 25 minutes


  • 1 lb spaghetti
  • Kosher salt and freshly ground black pepper
  • 4 slices bacon, roughly chopped
  • 1 tbsp garlic, minced
  • 2 pints grape tomatoes
  • 1 cup sorrel, roughly chopped
  • 1/3 cup grana padano cheese


  • Bring a pot of boiling salted water to a boil.
  • Add spaghetti, and cook according to package directions until al dente, about 9 minutes.
  • Reserve ½ cup of the cooking water, drain pasta and set aside.
  • Add bacon to a skillet or Dutch oven and heat over medium-high heat. Sautee until crisp, about 5 minutes.
  • Stir in garlic and cook until fragrant, about 30 seconds.
  • Stir in the grape tomatoes and season with ½ tsp salt and ½ tsp black pepper. Stir tomatoes occasionally, until they burst, about 10 minutes.
  • Return pasta to the pan, and add reserved cooking liquid a couple tablespoons at a time if dry.
  • Stir in sorrel and grana padano.
  • Serve in bowls and garnish with additional grana padano if desired.


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