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.