"The water must be carefully measured. The calculation is easy: 10 cups of water for every 1 pound of pasta. Add the salt as soon as the water starts to boil. It is important to ensure that the pasta does not overcook, and to remove it from the heat as soon as it reaches the point that cooks call "al dente," which is when the pasta has lost its stiffness but still offers a certain resistance as you bite into it."
"Roast the peppers, turning frequently so the outer skin blackens without cooking the flesh too much, When the peppers are charred cool and gently rub off the skin, rinse, and remove the stem and seeds. Cut into strips. Slice the eggplant in half and cut into strips as you have done with the peppers. Trim the celery heart (the white part) and cut into fine batons. Peel the carrot, removing any woody parts, and finely chop together with parsley."
"It is a good idea to prepare everything you will need to add to the pasta in advance. It is also particularly useful to have a warm serving dish on hand, as well as sauce and grated cheese. As soon as you have drained the pasta, turn it into the serving dish and immediately toss with the prepared sauce or seasoning."
Tortiglioni is paired with roasted yellow peppers and sliced eggplant, complemented by celery, carrot, parsley, tomatoes, olive oil, and grated Parmesan. Peppers are roasted until the outer skin blackens, then cooled, peeled, rinsed, seeded, and cut into strips. Eggplant is sliced and cut into strips to match the peppers, while celery heart and carrot are trimmed and finely cut. Vegetables are sautéed slowly in olive oil until golden, then peeled, seeded, and chopped tomatoes are added to the pan. Dried pasta requires attentive cooking: use 10 cups of water per pound, add salt when boiling, and drain at al dente before tossing with sauce and cheese.
Read at Boston Herald
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