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

• 400 gDried penne pasta (or rigatoni; choose a tube shape that holds sauce)
• 3.8 lWater (for boiling pasta)
• 18 gFine sea salt (for pasta water (about 1 tablespoon))
• 45 mlOlive oil (about 3 tablespoons)
• 220 gYellow onion (finely diced (about 1 large))
• 12 gGarlic (minced (about 4 cloves))
• 800 gCanned crushed tomatoes (or passata; no added sugar preferred)
• 10 mlRed wine vinegar (about 2 teaspoons; adds tang and balance)
• 2 tspDried thyme (or 2 tablespoons chopped fresh thyme)
• 120 gBlack olives (pitted, sliced; Kalamata-style works well)
• 1 tspBlack pepper (freshly ground)
• 250 gMozzarella cheese (shredded; low-moisture melts best)
• 60 gAged cheese (finely grated Parmesan-style or aged sheep’s milk cheese for depth)

Instructions

1. 1

   Heat the oven to 200°C (390°F). Bring 3.8 L water to a rolling boil in a large pot, then stir in 18 g salt. Add the pasta and cook 2 minutes less than the package suggests (usually 8–10 minutes total), stirring twice to prevent sticking. Reserve 240 ml pasta water, then drain.

2. 2

   While the pasta cooks, make the sauce. Warm 45 ml olive oil in a wide skillet over medium heat. Add the diced onion and cook 8–10 minutes, stirring often, until soft and lightly golden. Add the minced garlic and cook 45–60 seconds, just until fragrant, keeping the heat moderate so it does not brown.

3. 3

   Stir in the crushed tomatoes, 120 ml water, dried thyme, 6 g salt, and black pepper. Simmer uncovered for 10–12 minutes, stirring every 2–3 minutes, until the sauce thickens slightly and the raw tomato smell fades. Turn off the heat and stir in the vinegar, then fold in the sliced olives.

4. 4

   Combine the drained pasta with the sauce in a large bowl (or in the pot). Add 120–180 ml reserved pasta water, a little at a time, until the pasta looks glossy and well-coated rather than dry. Taste and adjust salt and pepper, remembering the cheese and olives will add more salinity as it bakes.

5. 5

   Transfer the pasta to a 23×33 cm (9×13 in) baking dish and level the top. Sprinkle the mozzarella evenly, then finish with the grated aged cheese for a deeper, savory crust. Bake at 200°C (390°F) for 15–18 minutes, until bubbling at the edges and the top is melted.

6. 6

   For a browned finish, switch to the broiler/grill on high for 1–3 minutes, watching constantly to avoid scorching. Rest the dish for 8–10 minutes so the sauce thickens and slices cleanly. Serve warm, spooning from the corners where the cheese caramelizes and the sauce concentrates.