Aromatic Garlic and Fresh Herb Macaroni (مکارونی سیر و سبزی معطر) — Mediterranean-style herb-garlic pasta with tomatoes

• 11.5 ozDry macaroni
• 10.5 cupWater
• 18 gFine salt (About 3 tsp; seasons the pasta water)
• 3 tbspOlive oil (3 tbsp)
• 24 gGarlic, thinly sliced (About 6 large cloves)
• 10.5 ozTomatoes, grated or finely chopped (About 2 medium tomatoes)
• 15 gTomato paste (1 tbsp, deepens color and savoriness)
• 2 tspMixed spices (A balanced blend such as oregano, thyme, and a pinch of paprika)
• 1 tspBlack pepper, freshly ground
• 3 gSalt (1/2 tsp, for the sauce)
• 1.1 ozFresh parsley, finely chopped (About 1 packed cup)
• 15 gFresh basil, torn or thinly sliced (About 1/2 packed cup)
• ½ cupReserved pasta water (Add as needed for a glossy sauce)

Instructions

1. 1

   Bring 2500 ml water to a rolling boil in a large pot, then stir in 18 g fine salt until dissolved. Add the macaroni and cook until al dente, about 8–10 minutes, stirring twice so the pasta doesn’t stick.

2. 2

   While the pasta cooks, warm 45 ml olive oil in a wide skillet over medium heat for 45–60 seconds. Add the sliced garlic and sauté 60–90 seconds, stirring constantly, until it turns pale gold and smells sweet; do not let it brown deeply or it will taste bitter.

3. 3

   Add the grated/chopped tomatoes and cook for 4–5 minutes, stirring, until they soften and the liquid reduces slightly. Stir in the tomato paste and cook 1 minute more to remove its raw edge and concentrate the flavor.

4. 4

   Season the sauce with 2 tsp mixed spices, 1 tsp black pepper, and 3 g salt, then stir well so the aromatics bloom in the oil. Simmer 2 minutes to meld the flavors, keeping the heat at medium-low so the garlic stays mellow and fragrant.

5. 5

   Before draining, scoop out 120 ml pasta water and set it aside, then drain the macaroni. Add the drained pasta directly into the skillet and toss for 1–2 minutes so every piece is coated.

6. 6

   Add 60–120 ml reserved pasta water gradually, tossing, until the sauce turns glossy and lightly clings to the macaroni rather than pooling. Turn off the heat, then fold in the parsley and basil; the residual warmth will release their aroma while keeping them bright.

7. 7

   Rest the pasta for 2 minutes in the skillet so the sauce settles into the macaroni’s curves. Serve immediately while the garlic is fragrant and the herbs taste fresh, finishing with an extra pinch of black pepper if desired.