Makaronī bā Lūbiyā (ماکارونی با لوبیا) — Persian Pasta with Kidney Beans

• 340 gDried penne or macaroni (short pasta works best)
• 12 gSea salt (for salting pasta water (about 2 tsp))
• 450 gRed kidney beans (cooked and drained (or 1 can, 15 oz/425 g, drained and rinsed))
• 200 gYellow onion (finely diced (about 1 large))
• 12 gGarlic (minced (about 4 cloves))
• 45 mlExtra virgin olive oil (3 tbsp)
• 60 gTomato paste (4 tbsp)
• 2 gGround turmeric (1 tsp)
• 1 gBlack pepper (1/2 tsp, plus more to taste)
• 360 mlWater (for loosening the sauce (1 1/2 cups), plus reserved pasta water as needed)
• 25 gFresh parsley (finely chopped (about 1 cup loosely packed))

Instructions

1. 1

   Bring a large pot of water to a rolling boil over high heat. Add 12 g sea salt, then add the pasta. Cook until just al dente, 1–2 minutes less than the package suggests (typically 8–10 minutes). Reserve 240 ml (1 cup) pasta water, then drain the pasta well.

2. 2

   While the pasta cooks, heat the olive oil in a wide skillet or Dutch oven over medium heat. Add the diced onion and cook, stirring often, until soft and lightly golden, 8–10 minutes. Add the minced garlic and cook until fragrant, 45–60 seconds, without letting it brown.

3. 3

   Add tomato paste and cook it in the oil, stirring constantly, for 2 minutes to remove raw flavor. Stir in turmeric, black pepper, and 4 g sea salt. Pour in 360 ml water, scraping the pan to dissolve the tomato paste, and bring to a gentle simmer over medium-low heat.

4. 4

   Add the drained kidney beans to the simmering sauce and cook for 6–8 minutes, stirring occasionally, until the beans are heated through and the sauce thickens slightly. If the sauce becomes too thick, add 2–4 tbsp reserved pasta water to keep it glossy and spoonable.

5. 5

   Add the drained pasta to the skillet and toss over medium-low heat for 2–3 minutes until every piece is coated and the sauce clings. Taste and adjust salt and pepper. Turn off the heat, fold in most of the parsley, and rest 2 minutes before serving with the remaining parsley on top.