Khorak Tond Makaroni (خوراک تند ماکارونی) — Spicy Tropical Pasta

• 320 gDried pasta (penne or fusilli) (Cooked to al dente)
• 12 gFine sea salt (For pasta water and seasoning)
• 250 gPineapple (Fresh, cored, cut into 1.5 cm cubes)
• 25 gGranulated sugar (For caramelizing pineapple)
• 15 gUnsalted butter (Helps browning and gloss)
• 15 mlNeutral oil (Such as sunflower or canola)
• 80 gScallions (Thinly sliced; separate whites and greens)
• 12 gGarlic (Finely grated or minced (about 3 cloves))
• 10 gFresh ginger (Finely grated)
• 10 gRed chili pepper (Finely chopped; remove seeds for less heat)
• 25 gTomato paste (Adds Persian-style depth and color)
• 2 gGround black pepper (Freshly ground (about 1 tsp))
• 300 mlCoconut milk (Full-fat for best texture)
• 30 mlLime juice (Freshly squeezed (about 2 limes))
• 2 tspLime zest (Finely grated, only the green part)
• 220 gMango (Ripe but firm, diced 1 cm)
• 180 mlReserved pasta cooking water (Add gradually to loosen sauce)

Instructions

1. 1

   Bring a large pot of water to a rolling boil (about 4 liters). Add 10 g of the salt, then cook the pasta until al dente according to the package timing, usually 9–11 minutes. Before draining, reserve 180 ml pasta water. Drain and toss the pasta with a splash of water to prevent sticking.

2. 2

   While the pasta cooks, caramelize the pineapple. Heat a wide skillet over medium-high for 2 minutes. Add butter and let it foam, then add pineapple cubes in a single layer. Sprinkle sugar evenly and cook 6–8 minutes, turning occasionally, until deep golden edges form and juices turn syrupy. Transfer pineapple and syrup to a bowl.

3. 3

   In the same skillet, lower heat to medium. Add neutral oil and the scallion whites; sauté 2 minutes until softened. Stir in garlic, ginger, and chopped chili; cook 45–60 seconds until fragrant but not browned. Add tomato paste and cook 2 minutes, stirring constantly, to darken slightly and remove raw taste.

4. 4

   Add coconut milk and black pepper, then bring to a gentle simmer over medium-low. Simmer 4–5 minutes, stirring, until the sauce thickens lightly. Stir in lime zest, then add 20 ml of the lime juice. Taste and adjust with the remaining 2 g salt if needed; the sauce should be sweet-spicy with a bright tang.

5. 5

   Add the drained pasta to the skillet and toss for 2 minutes so it absorbs the sauce. Add reserved pasta water gradually (up to 180 ml) until the sauce coats the pasta in a glossy, creamy layer. Fold in the caramelized pineapple with all its syrup and cook 1 minute to warm through without breaking the fruit.

6. 6

   Turn off the heat and fold in the diced mango so it stays fresh and juicy. Add the remaining lime juice to sharpen the flavors. Rest 2 minutes, then top with scallion greens. Serve immediately while the sauce is creamy; for extra heat, add more chopped chili at the table.