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.