#tortiglioni

#tortiglioni

Use 10 cups water per pound of pasta, cook to al dente, toss drained pasta immediately with warm sauce and serve with grated Parmesan.

Tortiglioni pairs with roasted peppers and eggplant plus celery, carrot, parsley, tomatoes, olive oil, and Parmesan; cook pasta al dente and toss immediately with the sauce.