It has been a crazy past few days with all of the slew of activities we have had for the month of LOVE.
Of course, we are super excited for all of our activities, especially those honoring Gelli and celebrating Down Syndrome Awareness.
Last week, I was trying to put together our Best Buddies Philippines booth for the annual Happy Walk, and I asked for help from some of my friends. Friends all over the metro sent things to my house on loan so that I could pull the look together for our buddies and babies from the Down Syndrome Association of the Philippines.
My friends Claudette and Neil happily obliged when I asked if I could borrow some of their astro turf for our makeshift camp ground themed photo studio.
So, when she asked me to come pick up everything on Friday night around 5pm, I casually asked her if she would like me to bring some dinner and the kids so that we could also use the opportunity to catch up and spend some time together.
Claudette is my lovely friend who I enjoy working out with. We both love dancing and spending time with our hubbies, we know that life is too short not to laugh at ourselves, and she is a gracious hostess who always makes me feel like I’m the most important person sitting at her table.
Now, how many friends do YOU have that you can invite yourself and your family of six to their house for dinner?
But seriously, when you bring over the whole crew to someone else’s house for a dinner that they did not invite you to, what do you bring?
I brought a few things to dinner, but I thought I would share this quick pasta salad because it makes me think of warm summer nights. It’s perfect with a fresh tomato salad and takes minimal effort to put together.
Pulling this dish together was made easier by the fact that San Remo Philippines sent over a basket of pasta love the day before. I had all the ingredients in the pantry, the ref, and the shrimp was in the freezer.
Seriously guys, it was that easy. I love it when it’s a pasta dish, because it can become a one pot wonder.
Here is just how easy this dish is:
1 pack of San Remo Trivelle
1 tin of anchovies in olive oil
6 cloves garlic sliced
2 bell peppers chopped
1 zucchini quartered and sliced
5 pieces sundried tomatoes sliced
1/2 c sliced black olives
1/2 c capers in vinegar drained
2 c baby cooked baby shrimp
Fresh basil and parsley for garnish
- Sauté the anchovies until they fall apart on a very low fire in olive oil.
- Add the garlic being sure that the fire on your olive oil based sauce is low enough so that the garlic will cook but not brown.
- Add the bell peppers and the zucchini being sure not to overcook.
- When peppers and zucchini look like they are half cooked add the olives, capers, sun dried tomatoes, and cooked shrimp.
- Toss in the cooked (al dente) San Remo Trivelle and add a little more olive oil if needed.
This is such an easy and free flowing dish, that you can literally pull from your refrigerator what is there. Other options you can add are artichoke hearts, green olives, shredded chicken, leftover grilled sausage, and even fresh asparagus.
Because San Remo Philippines wants me to share the LOVE with all of you, all you have to do is a few things to enter for a chance to with your own small gift basket of goodies from them!
For a chance to win one of 5 gift packs of short pasta, long pasta, and delicious pasta sauce, all you have to do is this:
- Like San Remo Philippines on Facebook
- Follow @sanremoph on Instagram
- Like Momma ‘N Manila on Facebook
- Follow @mommanmanila on Instagram
- Comment on this blog post what your favorite pasta dish is to cook at home, and who you would like to cook it for!