Foil-Packet Tomato Basil Camp Pasta with Garlic and Herbs

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 foil packets)
• Prep Time: 15 minutes
• Cook Time: 12–15 minutes
• Total Time: 27–30 minutes

Quick Ingredients

• 4 cups cooked pasta (from 12 oz / 340 g dry), cooled
• 2 cups cherry tomatoes, halved
• 4 cloves garlic, finely minced
• 3 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter, cut into 4 pieces
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp red pepper flakes (optional)
• 1/3 cup torn fresh basil, plus more to finish
• 1/2 cup grated Parmesan, plus more to finish
• 2 tbsp water (or dry white wine), for steam
• 1 tbsp fresh lemon juice (optional, to finish)

Do This

• 1. Heat grill to 400°F or build a campfire and let it burn down to hot coals.
• 2. Tear 4 sheets heavy-duty foil, each about 18 x 12 inches, and lightly oil the centers.
• 3. Divide cooked pasta, tomatoes, garlic, oil, salt, pepper, basil, and Parmesan among foil sheets; add 1/2 tbsp butter and 1/2 tbsp water to each.
• 4. Seal packets tightly (double-fold seams) to trap steam.
• 5. Cook on grill grates or on a grate over coals for 12–15 minutes, flipping once halfway.
• 6. Carefully open (steam is hot), toss inside each packet, then finish with more basil, Parmesan, and lemon juice if using.

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Why You’ll Love This Recipe

• Perfect camp comfort food: warm, saucy tomato-basil pasta without needing a pot on the fire.
• Minimal cleanup: everything cooks and gets tossed right in the foil packet.
• Big flavor from simple ingredients: tomatoes burst, garlic mellows, basil perfumes the whole packet.
• Make-ahead friendly: pre-cook the pasta at home and dinner comes together fast outdoors.

Grocery List

• Produce: 2 cups cherry tomatoes, 4 cloves garlic, 1 small bunch fresh basil, 1 lemon (optional)
• Dairy: unsalted butter, Parmesan cheese
• Pantry: 12 oz dry pasta (penne/rotini/farfalle), extra-virgin olive oil, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Pasta (make ahead or right before)

• 12 oz (340 g) dry pasta (penne, rotini, farfalle, or shells)
• 1 tbsp kosher salt (for boiling water)
• 1 tsp extra-virgin olive oil (to lightly coat cooked pasta)

Foil Packets

• 4 cups cooked pasta (from the 12 oz dry pasta), cooled to room temperature
• 2 cups cherry tomatoes, halved (about 12 oz / 340 g)
• 4 cloves garlic, finely minced
• 3 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter, cut into 4 equal pieces (1/2 tbsp per packet)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp red pepper flakes (optional)
• 1/3 cup fresh basil leaves, torn (plus more to finish)
• 1/2 cup grated Parmesan cheese (plus more to finish)
• 2 tbsp water (or dry white wine), divided (1/2 tbsp per packet)

To Finish (recommended)

• 1 tbsp fresh lemon juice (optional, brightens the sauce)
• Extra grated Parmesan
• Extra torn basil

Step-by-Step Instructions

Step 1: Pre-cook the pasta (best done at home)

Bring a large pot of water to a boil and add 1 tbsp kosher salt. Cook 12 oz (340 g) dry pasta until just al dente (typically 1 minute less than the package directions). Drain well, then toss with 1 tsp olive oil to prevent sticking. Spread on a tray to cool quickly. Measure out 4 cups cooked pasta for the recipe.

Camp tip: If you cook pasta at camp, drain it thoroughly so the packets don’t get watery.

Step 2: Heat the grill or prepare campfire coals

For a grill: preheat to 400°F with the lid closed.

For a campfire: build a fire and let it burn down until you have a steady bed of hot coals (not tall flames). Set a grate over the coals if you have one. You want consistent heat so the tomatoes burst and the pasta warms through without scorching.

Step 3: Set up the foil for secure packets

Tear 4 sheets of heavy-duty foil, each about 18 x 12 inches. If you only have regular foil, double-layer each sheet.

Lightly oil the center of each foil sheet with a small dab of the 3 tbsp olive oil (or use a few drops from the measured amount). This helps prevent sticking and makes tossing easier.

Step 4: Build the tomato-basil pasta packets

Divide the ingredients evenly among the 4 foil sheets, piling them in the center:

• 1 cup cooked pasta per packet
• 1/2 cup halved cherry tomatoes per packet
• 1 clove minced garlic per packet
• 2 1/4 tsp olive oil per packet (total equals 3 tbsp)
• Pinch of kosher salt and black pepper (divide the 1 tsp salt and 1/2 tsp pepper evenly)
• Red pepper flakes (optional; divide evenly)
• A small handful of torn basil (from the 1/3 cup)
• 2 tbsp grated Parmesan per packet (from the 1/2 cup)
• 1/2 tbsp butter (one piece) per packet
• 1/2 tbsp water (or wine) per packet

The small splash of water creates steam, helping the tomatoes burst and turn glossy and saucy inside the sealed foil.

Step 5: Seal the packets tightly to trap steam

Bring the long sides of the foil up and together over the mound of pasta. Fold the seam down in two tight folds. Then fold each short end inward in two tight folds, creating a well-sealed packet with some air space inside (that air space is where steam circulates).

Keep the packets relatively flat so they heat evenly.

Step 6: Cook until hot and jammy

Place the packets on the grill grates (lid closed) or on a grate over hot coals. Cook for 12–15 minutes, flipping the packets once at about 6–7 minutes.

You’ll know they’re ready when the packets are puffed slightly with steam and you can hear or feel tomatoes sizzling softly inside.

Step 7: Open, toss, and finish for best flavor

Transfer packets to a heat-safe surface. Let them rest for 2 minutes. Then carefully open each packet away from your face (steam is intense).

Use a fork to toss the pasta thoroughly inside the packet, crushing a few tomatoes against the foil to create a rustic sauce. Taste and adjust with a pinch more salt and pepper if needed.

Finish with extra torn basil, extra Parmesan, and 1 tbsp lemon juice (optional, but excellent for brightness). Serve directly from the packets or slide onto bowls.

Pro Tips

• Use heavy-duty foil and tight folds: leaks let steam escape, which means less sauciness and more risk of scorching.
• Cool the pasta before packing: hot pasta continues to steam and can turn soft and sticky before it hits the fire.
• Keep garlic minced (not sliced): minced garlic mellows quickly in the packet; thick slices can stay sharp.
• Want it saucier? Add an extra 1 tbsp water (total) across the packets, or drizzle in 1 extra tbsp olive oil at the end.
• Don’t overcook: after 15 minutes the pasta can dry out and the tomatoes can scorch against hot spots.

Variations

• Caprese camp pasta: Add 4 oz fresh mozzarella (small cubes), divided among packets, and let it melt for the last 2 minutes off-heat.
• Sausage and peppers: Add 1 cup fully cooked sliced sausage and 1 cup thinly sliced bell pepper (divide between packets). Cook time stays the same.
• Greens boost: Add 2 cups baby spinach (1/2 cup per packet) right before sealing; it will wilt into the sauce.

Storage & Make-Ahead

Make-ahead: Cook the pasta up to 2 days in advance. Cool completely and refrigerate in an airtight container. Pack the dry ingredients (Parmesan, salt, pepper, red pepper flakes) in a small bag, and keep tomatoes, basil, and butter chilled in a cooler.

Leftovers: Refrigerate cooked pasta (removed from foil) in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat with 1–2 tbsp water, or microwave covered until steaming hot (at least 165°F).

Nutrition (per serving)

Approximate, per 1 of 4 servings: 520 calories, 18 g fat, 72 g carbohydrates, 16 g protein, 5 g fiber, 780 mg sodium.