Place all of the ingredients into a blender or food processor and blend to a smooth puree. Set aside.
To make the tomato sauce, combine the oil and the onion in a large pan and sauté, covered, until the onion is soft but not browned.
Add the tomatoes, herbs, orange peel, saffron and garlic. Simmer, partially covered, for 45 to 60 minutes, until thick and flavorful.
At home, combine the coulis with the tomato sauce and adjust seasonings.
Measure out the total amount of sauce to be used based on 1½ cups cooked pasta per serving, then place the sauce on dehydrator fruit roll trays and dehydrate at 135° for 8 to 10 hours, or until fully dehydrated.
Halfway through the dehydration process, flip the mixture so that it will dry more quickly and thoroughly.
When finished, the dehydrated mixture should look completely dry and crumbly. Meanwhile, cook the pasta in salted water according to package instructions until desired doneness. Drain and measure the number of servings.
Place the pasta in single layers on the dehydrator trays and dehydrate at 135° for 8 to 12 hours or until completely dry.
While the pasta dehydrates, dry-toast the pine nuts in a small skillet until lightly golden.
Let the pine nuts cool, then package them in a small, heavy-duty ziplock bag.
In large, heavy-duty ziplock bags, combine the desired number of servings of dehydrated, cooked pasta and sauce—using a separate bag for each night this dinner will be consumed.
Place the bag of pine nuts and another small ziplock bag of grated Parmesan into one of the bags and label with a permanent marker.
At the campsite, place the dehydrated pasta and sauce into a camp pot with a lid.
In another pot, bring approximately 2 liters of water to a boil. Add the boiling water to the pasta and sauce mixture to cover by 1 inch, cover with the lid and let sit for 30 to 45 minutes. A
fter 30 minutes, check the consistency and add more water, if necessary.
Reheat briefly before serving. Top with the toasted pine nuts and grated Parmesan cheese.