At Diforti, we’ve made it our mission to show people that Italian cuisine and a healthy lifestyle go hand-in-hand. In 1875, our great-grandfather started making and selling olives and pesto to his neighbours in Sicily. Over the years, his hard work and determination grew into the Italian deli online that you currently know and love as Diforti. Since the earliest days of our great-grandfather’s business, Diforti has focused on showcasing the freshest, finest Italian ingredients, ensuring that any dish you cook with our products is as nourishing as can be.
With our mission in mind, we’re taking the new year as an opportunity to focus on the idea that being healthy doesn’t have to mean giving up delicious, comforting food – and it also doesn’t mean you need to make the trek to an Italian delicatessen in London to gather a laundry list of specialty ingredients. We’ve already explained how adopting an Italian-style mindset of healthy indulgence can help you stick to your resolutions of self-betterment. Now it’s time to put this philosophy into action by cooking recipes for authentic Italian foods that are both good and good for you, using ingredients that are readily available from Diforti!
Pasta might not be the first thing that comes to mind when you envision healthy eating, but we think it’s time for that to change. Load up your bowl with whole wheat penne, a rainbow of veg and healthy fats in the form of olives and extra virgin olive oil, and you’ve got a balanced meal that helps you stick to your resolutions, without skimping on flavour. Give our recipe for Wholemeal Penne with Roasted Vegetables a try and see for yourself!
Wholemeal Penne with Roasted Vegetables
Serves 4
1 butternut squash, peeled, deseeded and cubed
Salt and pepper
4 tbsp. extra-virgin olive oil, divided
6 large tomatoes, quartered
1 red onion, halved and sliced
5 cloves of garlic, minced
Red pepper flakes, to taste
Handful of pitted mixed olives, chopped
Thinly sliced basil leaves
Chopped parsley
Freshly grated pecorino, for serving
Preheat the oven to 180°C. Place the butternut squash on a baking sheet, season with salt and pepper and drizzle with one tablespoon of olive oil, tossing so that everything is evenly coated. Place the tomatoes on another baking sheet, season with salt and pepper and drizzle with one tablespoon of olive oil, again tossing to evenly coat. Roast until the squash is caramelised and golden and the tomatoes are soft, about 30 minutes (cooking times will vary depending on your oven).
Meanwhile, place a skillet over medium heat. Drizzle one tablespoon of olive oil into the skillet and add the onion. Cook until onion is softened, about ten minutes, then add the garlic and red pepper flakes. Continue to sauté until garlic is fragrant, about 5 minutes.
Cook the pasta in a pot of salted boiling water according to packet instructions until al dente. Reserve ½ cup of pasta cooking water, then drain the pasta.
Add the remaining tablespoon of olive oil, olives and roasted vegetables to the skillet with the onions and garlic. Warm the veg over medium heat for about one minute, then scrape in the pasta and add the reserved cooking water, basil and parsley. Toss well and season to taste. Divide between four bowls and top with freshly grated pecorino cheese.