Makaroni Rangarang (ماکارونی رنگارنگ) — Colorful Persian-Style Macaroni

• 320 gMacaroni (short tubes or elbow) (or any short pasta shape for even mixing)
• 18 gSalt (12 g for pasta water + 6 g for vegetables and finishing)
• 45 mlOlive oil (3 tbsp, divided)
• 150 gGreen bell pepper (seeded, cut into 1 cm strips)
• 150 gRed bell pepper (seeded, cut into 1 cm strips)
• 300 gTomatoes (2 medium, diced (about 1.5 cm))
• 120 gBlack olives (pitted) (sliced into rounds; if very salty, rinse and drain well)
• 2 gBlack pepper (about 1 tsp, freshly ground)
• 2 gDried oregano (about 2 tsp)
• 120 mlPasta cooking water (1/2 cup, reserved from boiling pasta)

Instructions

1. 1

   Bring a large pot of water to a rolling boil (about 4 liters). Add 12 g salt and stir to dissolve. Add the macaroni and cook until just al dente, usually 8–10 minutes (or 1 minute less than package directions). Reserve 120 ml pasta water, then drain well.

2. 2

   While the pasta cooks, heat 30 ml (2 tbsp) olive oil in a wide skillet over medium-high heat for 1 minute. Add the green and red bell peppers and sauté for 6–8 minutes, stirring often, until glossy and tender-crisp with a few browned edges. Reduce heat to medium.

3. 3

   Add the diced tomatoes and cook 3–4 minutes, stirring, until the tomatoes soften and release juices but are not fully broken down. Stir in the sliced black olives, 6 g salt, black pepper, and dried oregano. Cook 1 minute to bloom the oregano and evenly season the vegetables.

4. 4

   Add the drained pasta to the skillet and toss continuously for 2 minutes over medium heat. Pour in 60–120 ml reserved pasta water gradually until the pasta looks lightly glossy and the vegetables cling to it. Drizzle the remaining 15 ml (1 tbsp) olive oil and toss 30 seconds more.

5. 5

   Taste and adjust seasoning (salt and black pepper) as needed, keeping in mind olives vary in saltiness. Serve immediately for the brightest color and freshest texture, or cover and rest 5 minutes off heat to let flavors meld before plating.