Makaronī bā Sīr va Sabzijāt (ماکارونی با سیر و سبزیجات) — Persian-Style Garlic and Vegetable Pasta

• 320 gMacaroni pasta (short tubes) (or penne; cook to al dente)
• 12 gSea salt (for salting pasta water, plus more to taste)
• 60 mlExtra virgin olive oil (divided)
• 20 gGarlic (about 6 cloves, thinly sliced)
• 120 gYellow onion (1 medium, thinly sliced)
• 180 gBell pepper (1 large, thinly sliced (any color))
• 220 gZucchini (1 medium, cut into 1 cm half-moons)
• 200 gMushrooms (cremini or button, sliced 5 mm)
• 200 gCherry tomatoes (halved)
• 2 gBlack pepper (freshly ground, plus more to taste)
• 1 gGround turmeric (about 1/2 tsp, optional but traditional in many Iranian home sautés)
• 1 gDried mint (about 1 tsp, optional)
• 15 mlLemon juice (1 tbsp, to brighten at the end)
• 20 gFresh basil leaves (torn, plus extra for serving)

Instructions

1. 1

   Bring a large pot of water to a rolling boil (about 4 liters). Add 12 g sea salt, then add the macaroni. Cook until al dente, 8–10 minutes or according to the package, stirring twice to prevent sticking. Reserve 180 ml pasta water, then drain well.

2. 2

   While the pasta cooks, heat 45 ml olive oil in a wide skillet over medium heat (about 175°C pan surface). Add sliced onion and sauté for 6–8 minutes until soft and lightly golden. Stir in turmeric (if using) for 30 seconds to bloom the spice without burning.

3. 3

   Add bell pepper and zucchini to the skillet. Increase to medium-high heat and sauté for 5–6 minutes, stirring often, until the vegetables are tender-crisp and glossy. If the pan looks dry, add 1–2 tablespoons of the reserved pasta water to keep the vegetables moving and prevent scorching.

4. 4

   Push vegetables to the sides of the pan. Add the remaining 15 ml olive oil to the center and add the sliced garlic. Cook for 45–60 seconds, stirring constantly, until fragrant and pale golden. Immediately stir garlic through the vegetables so it perfumes the oil without turning bitter.

5. 5

   Add mushrooms and cook 4–5 minutes over medium-high heat until they release moisture and begin to brown. Add cherry tomatoes, black pepper, and dried mint (if using). Cook 2–3 minutes more, just until tomatoes soften and their juices coat the vegetables.

6. 6

   Add the drained pasta to the skillet. Toss vigorously for 1–2 minutes, adding 60–120 ml reserved pasta water as needed to create a light, glossy sauce that clings to the macaroni. Taste and adjust salt and pepper. Turn off heat, add lemon juice and basil, and toss for 20–30 seconds.