Pastay Paniri (پاستای پنیری) — Persian-Style Cheesy Pasta with Fresh Tomatoes

• 320 gDried spaghetti
• 12 gKosher salt (For salting the boiling water)
• 350 gRipe tomatoes (Diced into 1 cm pieces)
• 12 gGarlic (Finely grated or crushed (about 3 medium cloves))
• 20 gFresh basil leaves (Thinly sliced)
• 60 mlExtra-virgin olive oil
• 2 gBlack pepper (Freshly ground)
• 200 gFeta or Lighvan-style breakfast cheese (Crumbled; or use low-moisture mozzarella, grated)
• 120 mlPasta cooking water (Reserved from the pot)

Instructions

1. 1

   Bring a large pot of water to a rolling boil and add 12 g kosher salt. Add the spaghetti and cook until al dente, usually 9–11 minutes depending on brand, stirring for the first minute so it does not stick.

2. 2

   While the pasta cooks, make the fresh mix in a large serving bowl. Combine the diced tomatoes, grated garlic, sliced basil, olive oil, and black pepper, then stir for 30 seconds to coat everything evenly.

3. 3

   Let the fresh mix sit at room temperature for 8–10 minutes so the tomatoes release juice and the garlic mellows. This short rest creates a naturally creamy, tangy dressing once it meets the warm pasta.

4. 4

   Reserve 120 ml of pasta cooking water, then drain the spaghetti well. Immediately add the hot pasta to the bowl with the fresh mix and toss thoroughly for 45–60 seconds so the tomato juices and oil cling to the strands.

5. 5

   Add the crumbled feta (or Lighvan) and toss again until the cheese begins to soften but still keeps some texture. Pour in the reserved pasta water in two additions, tossing between each, until the pasta looks glossy and lightly creamy.

6. 6

   Taste and adjust seasoning with a measured pinch of salt only if needed, because breakfast cheese is naturally salty. Serve immediately while the pasta is warm and the aromatics are still bright, adding a few extra basil ribbons on top if you like.