Makaroni dar Soos-e Panir va Goje Farangi (ماکارونی در سس پنیر و گوجه فرنگی) — Persian-Style Pasta with Tomato and Cheese Sauce

• 350 gDried spaghetti (broken into thirds for easier mixing and steaming)
• 3.5 lWater (for boiling pasta)
• 18 gFine sea salt (for salting pasta water)
• 45 mlOlive oil (divided)
• 200 gYellow onion (finely diced)
• 12 gGarlic (minced (about 4 cloves))
• 700 gFresh tomatoes (grated on a box grater or blended, skins optional)
• 30 gTomato paste (for deeper color and flavor)
• 2 gBlack pepper (freshly ground (about 1 tsp))
• 180 gMozzarella cheese (low-moisture, shredded)
• 80 gAged feta cheese (crumbled; adds tang and saltiness)
• 25 gParsley (finely chopped, plus extra for serving)

Instructions

1. 1

   Prepare the sauce base: heat 30 mL olive oil in a large nonstick pot over medium heat for 2 minutes. Add the diced onion and cook 8–10 minutes, stirring often, until soft and lightly golden. Add minced garlic and cook 60 seconds until fragrant, keeping heat moderate so it does not brown.

2. 2

   Build the tomato sauce: stir in tomato paste and cook 2 minutes to remove raw flavor. Add the grated or blended tomatoes, 6 g salt, and black pepper. Bring to a gentle simmer, then reduce to medium-low and cook 15–20 minutes, stirring every few minutes, until thickened and glossy with little watery separation.

3. 3

   Boil pasta until underdone: bring 3.5 L water to a rolling boil. Add 18 g salt, then add the broken spaghetti. Stir well for the first minute to prevent sticking. Boil 6–7 minutes (about 2 minutes less than package directions) until flexible but still firm in the center.

4. 4

   Drain and combine: reserve 120 mL of pasta cooking water, then drain the pasta thoroughly. Return the pot with tomato sauce to low heat. Add drained pasta and toss 1–2 minutes until evenly coated. If it looks dry, add 30–60 mL reserved pasta water to help the sauce cling.

5. 5

   Add cheese and herbs: turn heat off. Fold in mozzarella, feta, and chopped parsley until the cheeses begin to melt and distribute. Taste and adjust salt if needed (feta varies). The mixture should look saucy and cohesive, not watery; let it sit 2 minutes to settle.

6. 6

   Steam in the Persian style: use the back of a spoon to mound the pasta into a gentle dome. With a chopstick or spoon handle, poke 5–6 holes down to the bottom to vent steam. Drizzle remaining 15 mL olive oil around the edges and add 60 mL water around the sides (not over the top).

7. 7

   Finish the steaming cook: cover the lid with a clean kitchen towel (to catch condensation) and place tightly on the pot. Cook on low heat for 25–30 minutes. The pasta should become tender and slightly set, with lightly crisped edges at the bottom. Rest covered for 5 minutes before serving.