I'm a huge Spaghetti eater. I make it from scratch if I have the time, but more often than not, I buy whatever is on sale ( jar/can), and doctor it up to my taste.

If you have access to a dehydrator or don't mind using your oven, you can easily de-hydrate any sauce and re-constitute it in camp.

I like whole wheat pasta, as it packs more nutrition than white, plus more protein, important for muscle/brain function.

I'll boil water for pasta, and add pasta. Before it gets to " Al-Dente", I pour off all but a cup/ cup and a half, depending on size of sauce I de-hydrated. Add dehydrated sauce, mix well and reduce to simmer with lid on pot. Check for pasta tenderness and add more water if needed. I rather add water ( red wine ;) ) than start with too much, but either way you can make adjustments.

You can try a batch at home and work out the kinks.