Makaron-e Sir va Sabzi Khordani (ماکارونی سیر و سبزی خوردنی) — Persian Garlic & Fresh Herb Macaroni

• 340 gMacaroni (elbow or short tube) (durum wheat pasta)
• 3000 mlBoiling water (for cooking pasta)
• 18 gSalt (for pasta water (about 1 tablespoon Diamond Crystal or 2 teaspoons fine salt))
• 45 mlOlive oil (extra-virgin, divided)
• 24 gGarlic (about 8 cloves, thinly sliced or finely minced)
• 300 gTomatoes (ripe, grated on a box grater (or finely chopped))
• 30 gTomato paste (about 2 tablespoons, for deeper color and flavor)
• 6 gMixed spices (about 2 teaspoons; use a Persian-style blend such as mild curry-style mix or a mix of ground cumin, coriander, and turmeric)
• 1 gBlack pepper (about 1/2 teaspoon, plus more to taste)
• 30 gFresh parsley (leaves and tender stems, finely chopped (about 1 packed cup))
• 20 gFresh basil (leaves, finely sliced (about 3/4 packed cup))
• 120 mlPasta cooking water (reserved from the pot)

Instructions

1. 1

   Bring 3000 ml water to a rolling boil in a large pot. Add 18 g salt and stir to dissolve. Add 340 g macaroni and cook until just shy of al dente, 1–2 minutes less than the package time (typically 6–8 minutes). Reserve 120 ml pasta water, then drain well.

2. 2

   While the pasta cooks, heat 30 ml olive oil in a wide skillet over medium heat (about 160–175°C surface heat). Add 24 g garlic and sauté, stirring constantly, for 60–90 seconds until fragrant and pale golden. Do not brown deeply; reduce heat if the garlic colors too fast.

3. 3

   Add 30 g tomato paste to the garlic oil and fry for 2 minutes, stirring, to remove raw taste. Stir in 300 g grated tomatoes, 6 g mixed spices, and 1 g black pepper. Simmer uncovered over medium-low heat for 6–8 minutes, until glossy and slightly thickened.

4. 4

   Add the drained macaroni to the skillet and toss for 1 minute to coat. Pour in 60–120 ml reserved pasta water a little at a time, tossing, until the sauce clings and looks silky. Taste and adjust seasoning; add more black pepper if desired (salt is usually sufficient from the pasta water).

5. 5

   Turn off the heat. Add 30 g chopped parsley and 20 g sliced basil, plus the remaining 15 ml olive oil. Toss for 30–45 seconds so the herbs stay bright and aromatic. Rest the pasta 2 minutes, then serve hot, finishing with a final grind of pepper if you like.