Every pasta shape possesses a distinct purpose, often paired with a specific sauce that complements its form. This enduring recipe, extracted from the cherished 1929 cookbook "The Talisman of Happiness", expertly matches the robust, ridged tortiglioni with a vibrant medley of peppers and eggplant.
The Art of Cooking Dried Pasta
While many pasta varieties can be interchanged, cooking dried pasta demands meticulous attention to a series of crucial steps. The foundation begins with accurately measured water: a reliable calculation is 10 cups of water for every 1 pound of pasta. Introduce salt as soon as the water reaches a rolling boil.
A critical skill is preventing overcooking. The pasta must be removed from the heat the moment it achieves the prized "al dente" texture. This stage is reached when the pasta loses its raw stiffness but still offers a pleasant, slight resistance when bitten.
Preparation is Key
Successful pasta dishes rely on advanced preparation. Before boiling, ensure all accompanying ingredients—sauce, grated cheese, and seasonings—are ready. Having a warm serving dish on hand is particularly beneficial. Immediately after draining the pasta, transfer it to the dish and toss thoroughly with the prepared sauce to ensure every piece is perfectly coated.
Tortiglioni with Peppers and Eggplant (Tortiglioni con Peperoni e Melanzane)
Ingredients
- 2 yellow bell peppers
- 1 small eggplant
- 1 celery heart
- 1 carrot
- Parsley
- Olive oil
- 1 lb tomatoes
- 1 lb 5 oz tortiglioni pasta
- 1 cup grated Parmesan cheese
- Salt
Directions
- Prepare the peppers: Roast the peppers, turning frequently until the skin blackens without overcooking the flesh. Once charred, allow to cool, then gently rub off the skin. Rinse, remove the stem and seeds, and cut into strips.
- Prepare the eggplant: Slice the eggplant in half and cut into strips similar to the peppers.
- Prepare the aromatics: Trim the white celery heart and cut into fine batons. Peel the carrot, discarding any woody parts, and finely chop it together with fresh parsley.
- Cook the vegetables: Lightly heat olive oil in a pan. Add all the prepared vegetables and sauté slowly until they develop a beautiful golden colour.
- Add tomatoes: Pour in the tomatoes, which should be peeled, seeded, and chopped. Cover the pan and cook over medium heat for approximately 20 minutes. Monitor closely, adding a little boiling water if the mixture becomes too dry, and season with a touch of salt.
- Cook the pasta: Meanwhile, cook the tortiglioni in a large pot of lightly salted boiling water until al dente. Drain thoroughly.
- Combine and serve: Turn the drained pasta into a warm bowl, toss immediately with the prepared vegetable sauce, and sprinkle generously with grated Parmesan cheese.
The Legacy of Ada Boni
Ada Boni (1891–1973) stands as one of Italy's pioneering food writers. In 1915, alongside her husband—a close friend of the legendary chef Auguste Escoffier—she founded Preziosa, an influential food magazine. Shortly after, Boni established a cooking school for aristocratic women in Rome.
Her magnum opus, "The Talisman of Happiness", published in 1929, has achieved remarkable longevity, remaining in print continuously and selling over one million copies. It is a cornerstone of Italian culinary literature.
Excerpted from "The Talisman of Happiness" by Ada Boni. Copyright 2025 by Elwin Street. Used with permission of Voracious, an imprint of Little, Brown and Company, New York, NY. All rights reserved.
