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

• 11.5 ozDried macaroni (short tubes)
• 12 gSalt (For salting the boiling water)
• 2 tbspOlive oil
• 5.3 ozYellow onion (Finely diced)
• 10 gGarlic (Minced)
• 4¼ ozGreen bell pepper (Cut into 1 cm dice)
• 4¼ ozRed bell pepper (Cut into 1 cm dice)
• 5.3 ozZucchini (Cut into 1 cm dice)
• 4¼ ozCarrot (Cut into small dice)
• 10.5 ozTomatoes (Grated or finely chopped)
• 1.1 ozTomato paste (Deepens color and Persian-style richness)
• 2.8 ozBlack olives (pitted) (Sliced)
• 2 tspDried oregano
• 1 tspBlack pepper (Freshly ground)
• ½ cupWater (To loosen the tomato base)

Instructions

1. 1

   Bring a large pot of water to a rolling boil and dissolve 12 g salt into it. Add the macaroni and cook 2 minutes less than the package suggests so it stays firm for the final steam.

2. 2

   While the pasta cooks, heat 30 ml olive oil in a wide skillet over medium heat. Add the diced onion and cook for 6–8 minutes until translucent, then stir in the minced garlic for 30 seconds until fragrant.

3. 3

   Add the green and red bell peppers, zucchini, and carrot to the skillet. Cook for 6–7 minutes, stirring often, until the vegetables soften but still keep their color and bite.

4. 4

   Stir in the tomato paste and cook it for 1 minute to remove rawness and deepen the color. Add the tomatoes, 120 ml water, 4 g salt, 1 tsp black pepper, and 2 tsp dried oregano, then simmer for 6–8 minutes until glossy and lightly thickened.

5. 5

   Drain the macaroni well and return it to the pot off the heat for 30 seconds to steam-dry. Add the vegetable-tomato sauce and toss thoroughly so every tube is coated and the vegetables are evenly distributed.

6. 6

   For a Persian-style crust, warm 15 ml olive oil in a nonstick pot over medium-low heat until it shimmers. Spoon in the sauced macaroni, press it down gently, and poke 4–5 holes to the bottom with a spoon handle so steam can escape.

7. 7

   Cover the lid with a clean towel and place it on the pot to absorb condensation. Steam on low heat for 12–15 minutes until the bottom forms a light golden crust and the pasta is fully tender.

8. 8

   Turn off the heat and rest the pot, covered, for 5 minutes to set the layers. Fold in the sliced black olives, then serve by scooping or inverting onto a platter if the crust releases cleanly.