4 Thai bird or serrano chilis, sliced in half lengthwise
1/2 pound of penne pasta
2 tablespoons cilantro, chopped
olive oil
salt
1 tablespoon butter (optional)
1/2 cup soy sauce
1/4 cup ponzu sauce
2 tablespoons water
1 teaspoon sesame oil
Tools
Cutting board
Foil
Knife
Large pot
Measuring spoons
Strainer
Tongs
Method
Pull out 4 sheets of foil – to create two double wrapped foil packets. See foil packet tutorial. For the double wrapped saucy foil packets, you will follow the same instructions but:
have two layers of foil stacked on top of each other
join the two short ends (right/left), or ends that are perpendicular to you FIRST
Place sliced mushroom, onion and bell pepper along with garlic and chili evenly in the center of two foil packets. Add a dash of salt.
Tightly fold short ends to make sure no sauce can escape. Add 4-5 tablespoons of sauce + 1 tablespoon of water and a drizzle of olive oil in each foil packet.
Fold top of foil packet and place on top of grate. If you don’t have a grate on your campfire, place the veggies on a bed of coals.
Once you hear the contents of your foil packets sizzling, use your tongs and gently shake the foil packets. The veggies should be cooked in 10-20 minutes depending on your campfire.
While you wait for the foil packets to work their magic, get your water boiling on the stove. Cook pasta according to package instructions. Drain water when the pasta is cooked and set the pasta aside.
When pasta and veggies are ready, open foil packets carefully and pour veggies and sauce into the pot. For a little extra flavor, add 1 tablespoon of butter and stir everything. Garnish with chopped cilantro and serve immediately. If you have any leftovers, this pasta is also great as a salad the next day.