Make sure the cooking grate is steady over the hot fire. Fill a cooking pot with about 1½ quarts of water. Add in the tablespoon of salt and place the pot covered over the fire to come to a boil.
Be sure there is enough room on the cooking grate for the foil packets of food you are about to prepare.
Prep the ingredients:
While waiting for the water to boil, use the cutting board and sharp knife to slice the cherry tomatoes in half. Set these aside.
Stack the basil leaves on top of each other, roll them up from the long side, then slice across the roll to cut the basil into ribbons (chiffonade.) Set the basil aside and mince the clove of garlic. (If you'd rather not mince, you could instead grate the clove of garlic over the pasta once it's cooked.)
Finally, slice the chicken sausage into 1-inch thick coins.
Make the foil packets
Tear off three sheets of aluminum foil. Divide the tomatoes in half and place each pile in the center of a foil sheet. Place the sliced sausages in the center of the third sheet. Drizzle 3 tablespoons of the olive oil over the tomatoes and the sausage. Fold up the foil packets: bring up the two long sides to meet and fold the edges together to make the center seam. Then fold up and press flat each end to make the packet.
When the water comes to a boil, add in the thin spaghetti gently stirring it with the pasta fork to submerge the pasta completely. Place the foil packets on the cooking grate.
Cook the pasta until it's al dente - about 9 minutes. About 5 minutes into this cooking time use tongs to carefully pull open the center of the tomato packets. The liquid inside should be steaming, and venting the packets in the center will allow excess moisture to evaporate and the tomatoes to thicken and caramelize. You can also peek into the packet of chicken sausage to be sure the slices are not browning too quickly (feel free to pull it off the fire if it seems ready.)
Use the pasta fork to remove the cooked pasta from the boiling water to the heat-proof bowl. Carefully discard the pasta water.
Remove the foil packets from the heat as well. Check the sausage: the slices should be heated through and beginning to brown. If not, return the packet to the cooking grate for a few more minutes.
Assemble the plates:
To the pasta in the bowl add the remaining tablespoon of olive oil, the remaining ½ teaspoon of salt, the minced or grated garlic, and the pepper. Use tongs or a fork to toss and coat the pasta.
Divide the pasta between two plates or bowls. Divide the sausage over the top of both pastas. Pour the tomatoes over each bowl, one packet for each bowl. Sprinkle the ribbons of basil over the tops. Finish each dish with a shower of grated Parmesan cheese. Serve immediately.
Notes
Tips:
Once the pasta is cooked you will need to find a place to discard the cooking water. You may want to scout out this spot in advance so you won't be wandering around with a pan of hot water!
Though you could bring disposable cups, cutlery, etc., your glamping experience will be more greatly enhanced with real dishes and silverware. Throw in a linen tablecloth and tall candles too. (Fancy!) In addition to elevating mere "camp food" to something glamorous and special, you can high-five yourself for making an environmentally friendly choice.