Makaroni ba Sos-e Felfel (ماکارونی با سس فلفل) — Persian-Style Pasta with Bell Pepper Sauce

• 320 gSpaghetti (or penne/fusilli)
• 3 lWater (for boiling pasta)
• 18 gSalt (for pasta water)
• 30 mlOlive oil (plus more if needed)
• 200 gOnion (finely diced)
• 12 gGarlic (minced (about 4 cloves))
• 180 gRed bell pepper (thinly sliced)
• 180 gYellow bell pepper (thinly sliced)
• 180 gGreen bell pepper (thinly sliced)
• 1 tspCrushed red pepper flakes (reduce to 1/2 tsp for mild heat)
• 400 gDiced tomatoes (canned, with juices)
• 30 gTomato paste (for deeper color and body)
• 1 tspGround turmeric (adds warm Persian-style aroma)
• 0.5 tspGround black pepper
• 4 gGranulated sugar (balances tomato acidity (optional))

Instructions

1. 1

   Bring 3 liters of water to a rolling boil in a large pot over high heat. Add 18 g salt, then add 320 g spaghetti. Stir for 30 seconds to prevent sticking. Boil until just shy of al dente, about 8–10 minutes (or 1 minute less than package timing). Reserve 180 mL pasta water, then drain.

2. 2

   While the pasta cooks, heat 30 mL olive oil in a wide skillet over medium heat. Add 200 g diced onion and cook 8–10 minutes, stirring often, until soft and lightly golden. Add 12 g minced garlic and cook 45–60 seconds until fragrant, keeping heat moderate so the garlic does not brown.

3. 3

   Add the sliced red, yellow, and green bell peppers (180 g each) to the skillet. Cook 6–8 minutes over medium-high heat, stirring, until the peppers soften but still hold their shape. Add 1 tsp turmeric, 1 tsp crushed red pepper flakes, and 1/2 tsp black pepper; stir continuously for 30 seconds to bloom the spices in the oil.

4. 4

   Stir in 30 g tomato paste and cook 1 minute to remove raw flavor. Add 400 g diced tomatoes with juices, 120 mL water, 6 g salt, and 4 g sugar (if using). Bring to a gentle simmer, then reduce heat to medium-low and simmer 10–12 minutes, uncovered, until glossy and slightly thickened.

5. 5

   Add the drained pasta to the sauce and toss over medium heat for 2–3 minutes until evenly coated. If the sauce seems tight, add reserved pasta water 1–2 tablespoons at a time (up to 120 mL) to create a silky texture. Taste and adjust salt and chili. Rest off heat 2 minutes before serving.