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

Name: Pastay Paniri (پاستای پنیری) — Persian-Style Cheesy Pasta
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: persian
Ingredients: 320 g Dried short pasta (penne or fusilli) (Choose a shape that holds the fresh sauce); 12 g Kosher salt (For salting the pasta water); 80 ml Extra-virgin olive oil (Plus more if needed to loosen the sauce); 450 g Ripe tomatoes (Diced into 1 cm pieces, seeds and juices kept); 12 g Garlic (Finely grated or minced (about 3 medium cloves)); 25 g Fresh basil leaves (Torn by hand, plus a few leaves for serving); 2 g Black pepper (Freshly ground (about 1 teaspoon), plus more to taste); 180 g Breakfast cheese (feta-style or similar) (Crumbled; if very salty, rinse and pat dry first)

A light Persian-style pasta tossed with juicy tomatoes, raw garlic, fragrant basil, and creamy breakfast cheese. Olive oil binds everything into a fresh, savory sauce that feels bright yet comforting.

By Zaffaron Kitchen· Published March 16, 2026 Verified Recipe

Vegetarian Nut-Free Halal

Contains: dairy, gluten

37 min total Prep 25m · Cook 12m 4 servings 520 cal ~$2.35/serving

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Servings: 4 · Total: 37 min · Difficulty: easy

Ingredients (quick list)

320 g Dried short pasta (penne or fusilli) (Choose a shape that holds the fresh sauce)
12 g Kosher salt (For salting the pasta water)
80 ml Extra-virgin olive oil (Plus more if needed to loosen the sauce)
450 g Ripe tomatoes (Diced into 1 cm pieces, seeds and juices kept)
12 g Garlic (Finely grated or minced (about 3 medium cloves))
25 g Fresh basil leaves (Torn by hand, plus a few leaves for serving)
2 g Black pepper (Freshly ground (about 1 teaspoon), plus more to taste)
180 g Breakfast cheese (feta-style or similar) (Crumbled; if very salty, rinse and pat dry first)

Steps (summary)

Build the fresh sauce: in a large serving bowl, combine the diced tomatoes (with their juices), olive oil, grated garlic, torn…
Cook the pasta: bring 3 liters of water to a rolling boil. Add the salt and stir to dissolve. Add pasta and cook until just al…
Cool slightly for a fresh, raw-aromatic finish: drain the pasta well, then let it sit in the colander 60–90 seconds to stop ste…
Emulsify and coat: toss the pasta with the tomato mixture for 45–60 seconds. Add 60–120 ml reserved pasta water in small splash…
Add cheese and adjust seasoning: fold in the crumbled breakfast cheese and toss gently for 20–30 seconds so some cheese stays i…
Rest and serve: let the pasta stand 5 minutes to absorb flavor. Finish with a few torn basil leaves and a final drizzle of 1–2…

Cultural Background

Persian home cooking often highlights fresh herbs, ripe produce, and simple dairy elements, especially in warm seasons. This pasta reflects a modern, home-style approach that pairs familiar breakfast cheese and raw aromatics with pantry pasta, influenced by Mediterranean ingredient combinations.

savorytangybrightgarlickyal dente pastajuicy tomatoescreamy crumblesfresh basilraw garlicfruity olive oil🌶 low

Equipment

Large pot (at least 5 liters)ColanderLarge mixing/serving bowlMicroplane or fine grater for garlicChef’s knife and cutting boardMeasuring cups and spoonsKitchen scale (recommended)

💡 Tips

Use very ripe tomatoes; if they taste bland, add 30 g tomato paste dissolved in 60 ml pasta water for extra depth (optional).
If raw garlic feels too sharp, grate it into the olive oil first and let it sit 10 minutes before adding tomatoes.
For a creamier texture without cream, mash 30 g of the cheese into the tomato mixture before tossing with pasta.
Keep basil out of direct heat; adding it to the resting tomato mixture preserves its fragrance.
If the pasta looks dry after resting, loosen with 1–2 tablespoons reserved pasta water or a small drizzle of olive oil.

⚠️ Common Mistakes

❌ Tossing the pasta while it is still steaming aggressively
💡 Why: Very high heat can mute basil aroma and make raw garlic taste sharp and bitter.
✅ Fix: Let drained pasta rest 60–90 seconds, then toss while warm, not piping hot.
❌ Using under-ripe or watery tomatoes
💡 Why: The sauce depends on tomato sweetness and juice; poor tomatoes make it flat and thin.
✅ Fix: Choose ripe tomatoes; if needed, add 30 g tomato paste dissolved in pasta water or use cherry tomatoes for reliability.
❌ Over-salting early
💡 Why: Breakfast cheese can be quite salty, and pasta water is already salted.
✅ Fix: Salt the pasta water as directed, then taste after adding cheese and only add extra salt if necessary.
❌ Not reserving pasta water
💡 Why: Without starchy water, the oil and tomato juices won’t emulsify, leaving the dish greasy.
✅ Fix: Reserve 180 ml before draining and add gradually while tossing until glossy.

🧊 How to Store

Refrigerate leftovers in an airtight container for up to 2 days. For best flavor, bring to room temperature for 20 minutes and toss with 1–2 tablespoons olive oil or a splash of water. Avoid microwave reheating; gentle warming in a skillet over low heat 2–3 minutes is better.

📅 Make Ahead

You can dice the tomatoes, grate the garlic, and mix the sauce base (without basil) up to 6 hours ahead; refrigerate, then bring to room temperature 20 minutes before cooking. Add basil just before tossing with pasta. Cook pasta right before serving for best texture.

🍽️ Pairs Well With

Crisp cucumber and herb salad with lemon
Olives and pickled vegetables
Grilled chicken or fish for a heartier meal
Warm flatbread or crusty bread to scoop the juices

Regional Variations

Tehran-style home kitchensOften served at room temperature with extra herbs and a sharper, more garlicky profile; some households add diced cucumber for a cooler, salad-like feel.
Northern Iran (Caspian influence)May include more herbs and a brighter tang; some cooks add a small splash of verjuice or lemon juice to emphasize freshness alongside the cheese.

weeknight dinner spring and summer meals potluck light lunch

#vegetarian#weeknight#no-meat#fresh#tomato#basil#quick#mediterranean-inspired

Ingredients

320 gDried short pasta (penne or fusilli) (Choose a shape that holds the fresh sauce)
12 gKosher salt (For salting the pasta water)
80 mlExtra-virgin olive oil (Plus more if needed to loosen the sauce)
450 gRipe tomatoes (Diced into 1 cm pieces, seeds and juices kept)
12 gGarlic (Finely grated or minced (about 3 medium cloves))
25 gFresh basil leaves (Torn by hand, plus a few leaves for serving)
2 gBlack pepper (Freshly ground (about 1 teaspoon), plus more to taste)
180 gBreakfast cheese (feta-style or similar) (Crumbled; if very salty, rinse and pat dry first)

🔄 Substitutions

Breakfast cheese (feta-style or similar)→ Fresh mozzarella (180 g), torn
Fresh basil→ Fresh mint (15 g) plus flat-leaf parsley (15 g)
Extra-virgin olive oil→ Mild olive oil or avocado oil

Instructions

1
Build the fresh sauce: in a large serving bowl, combine the diced tomatoes (with their juices), olive oil, grated garlic, torn basil, and black pepper. Stir for 30 seconds, then let it stand 15 minutes at room temperature so the tomatoes release juices and the garlic mellows.
2
Cook the pasta: bring 3 liters of water to a rolling boil. Add the salt and stir to dissolve. Add pasta and cook until just al dente, usually 9–12 minutes depending on shape. Stir twice during cooking. Reserve 180 ml of pasta water before draining.
3
Cool slightly for a fresh, raw-aromatic finish: drain the pasta well, then let it sit in the colander 60–90 seconds to stop steaming aggressively. This keeps basil bright and prevents the garlic from turning harsh. Transfer warm (not piping hot) pasta to the bowl.
4
Emulsify and coat: toss the pasta with the tomato mixture for 45–60 seconds. Add 60–120 ml reserved pasta water in small splashes, tossing continuously, until the olive oil and tomato juices turn glossy and lightly creamy and the pasta is evenly coated.
5
Add cheese and adjust seasoning: fold in the crumbled breakfast cheese and toss gently for 20–30 seconds so some cheese stays in chunks while some melts into the sauce. Taste and adjust with more black pepper. Add salt only if needed, depending on the cheese.
6
Rest and serve: let the pasta stand 5 minutes to absorb flavor. Finish with a few torn basil leaves and a final drizzle of 1–2 teaspoons olive oil if desired. Serve warm or at cool room temperature; avoid reheating hard, which can dull the fresh tomato-basil aroma.

🪪 Recipe Passport

Origin: Persian Cuisine

Researched by: Zaffaron Kitchen

Published: March 16, 2026

Cultural Background

Regional Variations

Tehran-style home kitchens: Often served at room temperature with extra herbs and a sharper, more garlicky profile; some households add diced cucumber for a cooler, salad-like feel.

Northern Iran (Caspian influence): May include more herbs and a brighter tang; some cooks add a small splash of verjuice or lemon juice to emphasize freshness alongside the cheese.

Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.

Nutrition per serving

520

Calories

18g

Protein

22g

Fat

62g

Carbs

Fiber

780mg

Sodium

Pairs well with

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