Pasta Tinapa

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Author CASA Veneracion


  • 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.