Makaroni Haye Rangi (ماکارونی های رنگی) — Persian-Style Colorful Pasta

• 340 gSpiral pasta (fusilli) (regular or whole wheat)
• 3.8 lWater (for boiling pasta)
• 18 gSalt (for pasta water (about 1 tablespoon))
• 45 mlOlive oil (divided)
• 200 gOnion (finely diced (about 1 large))
• 12 gGarlic (minced (about 4 cloves))
• 150 gRed bell pepper (cut into 1 cm strips)
• 150 gYellow bell pepper (cut into 1 cm strips)
• 150 gGreen bell pepper (cut into 1 cm strips)
• 800 gTomatoes (ripe, grated or blended smooth (or crushed tomatoes))
• 30 gTomato paste (about 2 tablespoons)
• 2 gBlack pepper (freshly ground (about 1 teaspoon))
• 4 gGranulated sugar (optional, balances tomato acidity (about 1 teaspoon))
• 60 gParmesan cheese (finely grated, plus more to serve)
• 120 mlPasta cooking water (reserved, to loosen sauce as needed)

Instructions

1. 1

   Bring 3.8 L water to a rolling boil in a large pot over high heat, then stir in 18 g salt. Add 340 g fusilli and cook until al dente, 9–11 minutes (or per package). Before draining, reserve 120 mL pasta water. Drain well and toss with 15 mL olive oil to prevent sticking.

2. 2

   While the pasta cooks, heat 30 mL olive oil in a wide skillet or Dutch oven over medium heat. Add 200 g diced onion and sauté until translucent and lightly golden, 8–10 minutes, stirring often. Add 12 g minced garlic and cook 45–60 seconds, just until fragrant, keeping the heat moderate to avoid bitterness.

3. 3

   Add the sliced red, yellow, and green bell peppers (150 g each) to the skillet. Sauté over medium-high heat for 6–8 minutes until slightly softened but still bright and crisp-tender. Stir frequently so the edges lightly blister without turning mushy; this keeps the final dish colorful and lively.

4. 4

   Push vegetables to the sides and add 30 g tomato paste to the center. Cook it for 1–2 minutes, stirring, until it darkens slightly and smells sweet. Pour in 800 g grated or blended tomatoes, then add 6 g salt, 2 g black pepper, and 4 g sugar (optional). Bring to a gentle simmer.

5. 5

   Reduce heat to medium-low and simmer the sauce uncovered for 12–15 minutes, stirring every few minutes, until thick enough to coat a spoon and the oil begins to glisten at the surface. If it thickens too fast, splash in 30–60 mL of reserved pasta water to keep it silky and cohesive.

6. 6

   Add the drained pasta to the skillet and toss for 1–2 minutes over low heat, coating every spiral. Add up to the remaining reserved pasta water as needed for a glossy, clingy sauce. Turn off the heat and fold in 60 g grated Parmesan until melted and evenly distributed. Taste and adjust salt and pepper.