"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."
"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."
"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."
Tortiglioni con peperoni e melanzan combines roasted yellow bell peppers and sliced eggplant with finely chopped celery heart, carrot, and parsley sautéed in olive oil. Peppers are charred, cooled, peeled, rinsed, stemmed, seeded, and cut into strips; eggplant is halved and sliced similarly. Tomatoes are peeled, seeded, and chopped before adding to the sautéed vegetables. Use 10 cups of water per pound of pasta and add salt when the water boils. Cook pasta to al dente, drain, transfer to a warm serving dish, and immediately toss with the prepared sauce and grated Parmesan.
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