Khorak Makaroni va Broccoli (خوراک ماکارونی و بروکلی) — Persian-Style Pasta with Broccoli

• 320 gDried shaped pasta (penne or fusilli) (choose ridged shapes for better sauce cling)
• 12 gKosher salt (for salting pasta water)
• 350 gFresh broccoli (cut into 2–3 cm florets; peel and slice tender stems)
• 30 mlOlive oil (or neutral oil)
• 180 gYellow onion (finely diced)
• 18 gGarlic (finely grated or minced (about 5–6 cloves))
• 70 gTomato paste (about 4 tablespoons; sauté to deepen flavor)
• 360 mlChicken broth (low-sodium preferred)
• 2 gBlack pepper (freshly ground (about 1 teaspoon))
• 1 gRed pepper flakes (optional, for gentle heat (about 1/2 teaspoon))
• 1 gDried oregano (optional, subtle Mediterranean bridge (about 1 teaspoon))
• 60 gParmesan cheese (finely grated, plus extra to serve)
• 15 gUnsalted butter (optional, rounds the tomato paste and adds gloss)

Instructions

1. 1

   Bring 3 liters of water to a rolling boil in a large pot. Add 12 g kosher salt, then stir in 320 g pasta. Cook 1 minute less than package directions (usually 8–10 minutes total), stirring twice. Reserve 240 ml pasta water, then drain the pasta well.

2. 2

   While the pasta cooks, prep the broccoli: cut 350 g broccoli into 2–3 cm florets and slice any peeled stems thinly. In the last 2 minutes of pasta cooking, add the broccoli to the same pot to blanch. Drain together so the broccoli stays bright and crisp-tender.

3. 3

   Heat 30 ml olive oil in a wide skillet or sauté pan over medium heat. Add 180 g diced onion and cook 6–8 minutes, stirring, until soft and lightly golden at the edges. Add 18 g minced garlic and cook 45–60 seconds, just until fragrant, without browning.

4. 4

   Add 70 g tomato paste to the pan and sauté 2–3 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw. Pour in 360 ml chicken broth and whisk to dissolve the paste. Simmer 5 minutes over medium-low until the sauce thickens lightly.

5. 5

   Season the sauce with 2 g black pepper, plus 1 g red pepper flakes and 1 g oregano if using. Add the drained pasta and broccoli. Toss 2 minutes over low heat, adding reserved pasta water 30–60 ml at a time until the sauce coats the pasta evenly and looks glossy.

6. 6

   Turn off the heat. Add 60 g finely grated Parmesan and 15 g butter (if using), then toss 30–45 seconds until melted and emulsified. Taste and adjust with a small splash of broth or pasta water if needed. Rest 2 minutes, then serve hot with extra Parmesan and black pepper.