Between the main dining area and the dessert bar at Casa Vallejo’s Hill Station is a stand where preserves for sale are displayed. There were three things I couldn’t pass up on and one of them was the jar of tinapa in olive oil. What the two other things are, I’ll write about in the coming days.
I opened the jar of tinapa in olive oil yesterday and combined half of its contents with vegetables and home-grown basil to make a light pasta dish for lunch. A perfect summer dish!
- cooked pasta for two (I used angel hair but any shape will do)
- 4 cloves garlic minced
- 1 onion thinly sliced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 small carrot thinly sliced
- a jar of tinapa in olive oil
- salt to taste
- pepper to taste
- a drizzle of lemon or lime juice
- a drizzle of truffle oil (optional)
- fresh sweet basil
- cheese shredded
- Measure four tablespoonfuls of the olive oil from the jar and heat in a pan.
- Saute the vegetables in the oil with salt and pepper.
- Lightly tear half of the tinapa.
- Add the cooked pasta and the tinapa to the vegetables, sprinkle in more salt and pepper and toss to coat every noodle with the flavorful oil.
- Drizzle in the lemon or lime juice, toss to blend, taste and add more salt and pepper, if needed.
- Turn off the heat. Drizzle in the truffle oil, if using, and toss a few more times.
- Divide the pasta into bowls, and top with shredded cheese and fresh basil. Serve at once.