Tuesday, April 22, 2025

Dinnertime is important, but for busy families, there’s simply no time to spend hours in the kitchen. President’s Choice Executive Chef Tom Filippou was here to show us some quick and easy meal options the whole family will enjoy.

Gluten-Free Penne with Fresh Tomatoes and Bocconcini
Experience gluten-free cheesy, tomatoey pasta goodness any night of the week with this quick pasta toss.

Serves: 6
Prep time: 15 minutes
Cook time: 15 minutes
Difficulty Level: Intermediate
Chef: Diana Colman

1 pkg (340 g) PC Gluten-Free Penne NEW
¼ cup (50 mL) PC Splendido Extra Virgin Olive Oil 04719
2 cloves garlic, finely chopped
1 pkg (340 g) PC Gourmet Grape Tomatoes Trio 87786
2 green onions, thinly sliced
¼ tsp (1 mL) each salt and freshly ground black pepper
1 cup (250 mL) drained “mini mini” bocconcini cheese
1/3 cup (75 mL) chopped fresh basil
½ cup (125 mL) finely grated PC Splendido Parmigiano Reggiano RDW

In large pot, bring 16 cups (4 L) salted water to a rapid boil. Add penne, stirring occasionally until water returns to a boil. Cook for 9 to 10 minutes, stirring occasionally, or until “al dente” or tender but firm. Drain, reserving 1 cup (250 mL) of pasta cooking water.
In large nonstick frying pan, heat oil over medium-high heat; cook garlic for 30 seconds or until fragrant. Add tomatoes, green onions, salt and pepper; cook, stirring, until tomatoes are heated through but not falling apart, about 2 minutes. Add drained pasta and ½ cup (125 mL) of reserved cooking water; stir until pasta is lightly coated with sauce, adding more cooking water if necessary one tablespoon at a time. Sprinkle bocconcini balls and half of Parmigiano over pasta, shaking the pan so cheese settles into pasta. Cook for 1 to 2 minutes or until cheese starts to melt.
Transfer pasta to serving platter. Top with basil and remaining Parmigiano. Serve immediately.

Makes 6 servings
Per serving: 410 calories, fat 18 g, sodium 280 mg, carbohydrate 50 g, fibre 2 g, protein 12 g

TIP: One of the three varieties of grape tomatoes is larger than the other two; if you’d like, you can cut those ones in half.

Arugula Salad with Crispy Prosciutto and Parmesan
Arugula’s peppery bite marries perfectly with radicchio’s bitterness in this Italian-inspired first course salad.

Serves: 8
Prep time: 15 minutes
Cook time: 6 minutes
Difficulty Level: Intermediate
Chef: Dana Speers

1 tbsp (15 mL) olive oil
3 slices prosciutto
1 tub (142 g) PC Organics Baby Arugula 99154
Half head radicchio, torn in bite-sized pieces
1 cup (250 mL) cherry tomatoes, halved
¼ cup (50 mL) olive oil
2 tbsp (25 mL) balsamic vinegar
¼ tsp (1 mL) salt
¼ tsp (1 mL) freshly ground black pepper
1/3 cup (75 mL) shaved Parmigiano Reggiano

In nonstick frying pan heat 1 tbsp (15 mL) olive oil over medium heat; cook prosciutto for 2 to 3 minutes per side or until browned and crisp. Drain on paper towel. Tear into large pieces and set aside.
In large bowl, toss together arugula, radicchio and cherry tomatoes. In small bowl, whisk together ¼ cup (50 mL) olive oil, vinegar, salt and pepper; pour over arugula mixture and toss to coat. Transfer to serving platter. Top with prosciutto and Parmigiano.

Makes 8 servings
Per serving: 130 calories, fat 11 g, sodium 200 mg, carbohydrate 3 g, fibre 1 g, protein 4 g