Pasta-ye Panir (پاستای پنیر) — Persian-Style Cheese Pasta

• 340 gDried short pasta (penne or fusilli) (Choose ridged shapes to hold the sauce)
• 12 gSalt (For salting pasta water; plus more to taste)
• 30 mlExtra virgin olive oil (About 2 tbsp)
• 180 gYellow onion (Finely diced (about 1 medium))
• 12 gGarlic (Minced (about 4 cloves))
• 400 gCanned crushed tomatoes (Or grated ripe tomatoes, drained slightly)
• 30 gTomato paste (About 2 tbsp, for depth and color)
• 15 mlWhite wine vinegar (About 1 tbsp)
• 2 tspDried thyme (Crush between fingers before adding)
• 1 tspBlack pepper (Freshly ground, plus more to taste)
• 120 gPitted green olives (Sliced; rinse briefly if very salty)
• 200 gMozzarella cheese (full-fat, low-moisture) (Coarsely shredded for best melt)
• 80 gFeta cheese (full-fat) (Crumbled; adds tang and richness)
• 180 mlPasta cooking water (Reserved; add as needed for a glossy sauce)

Instructions

1. 1

   Bring 4 liters of water to a rolling boil in a large pot. Add 12 g salt, then add the pasta. Cook until just al dente, about 9–11 minutes (or 1 minute less than package directions). Reserve 180 ml pasta water, then drain the pasta well.

2. 2

   While the pasta cooks, heat 30 ml extra virgin olive oil in a wide skillet over medium heat. Add the diced onion and cook 6–8 minutes, stirring often, until softened and lightly golden. Add minced garlic and cook 45–60 seconds, just until fragrant.

3. 3

   Stir in tomato paste and cook 1 minute to caramelize slightly. Add crushed tomatoes, vinegar, dried thyme, and black pepper. Reduce heat to medium-low and simmer 8–10 minutes, stirring occasionally, until the sauce thickens and tastes less raw.

4. 4

   Add the sliced olives and simmer 2 minutes. Taste and adjust salt carefully (olives and cheeses are salty). Add 60–120 ml reserved pasta water to loosen the sauce until it looks glossy and coats the back of a spoon, then turn heat to low.

5. 5

   Add drained pasta to the skillet and toss for 1–2 minutes so every piece is coated. Sprinkle in half the mozzarella and toss briefly. Turn off heat, then scatter remaining mozzarella and all the feta evenly over the top.

6. 6

   Cover the skillet with a lid for 2–3 minutes to melt the cheese gently, or place the skillet (oven-safe) under a preheated broiler on high for 1–2 minutes until bubbling and lightly browned. Rest 2 minutes, then serve hot with extra black pepper.