Persian-Style Tomato Pasta (پاستا با گوجه فرنگی) — Roasted tomato, thyme, and olive pasta with mozzarella

• 320 gDried penne pasta
• 12 gFine sea salt (For salting the pasta water)
• 45 mlExtra-virgin olive oil
• 180 gYellow onion (Finely diced)
• 18 gGarlic cloves (Minced (about 5–6 cloves))
• 900 gRipe tomatoes (Cut into 2 cm chunks)
• 10 mlRed wine vinegar
• 90 gPitted green olives (Sliced)
• 4 gFresh thyme (Leaves only, about 8–10 sprigs)
• 2 gBlack pepper (Freshly ground)
• 160 gMozzarella cheese (Shredded or torn into small pieces)
• 120 mlPasta cooking water (Reserved, hot)

Instructions

1. 1

   Preheat the oven to 220°C and place a rack in the middle. Spread the chopped tomatoes on a large sheet pan, drizzle with 30 ml olive oil, and sprinkle with 4 g salt and 1 g black pepper, then toss to coat evenly.

2. 2

   Roast the tomatoes for 22–25 minutes until the edges caramelize and the pan juices look thick and glossy. Remove the pan from the oven and immediately stir in the vinegar and half of the thyme so the heat blooms the aroma.

3. 3

   While the tomatoes roast, bring 3 liters of water to a rolling boil in a large pot. Add 12 g salt, then cook the pasta until al dente according to the package timing, and reserve 120 ml of the starchy cooking water before draining.

4. 4

   In a wide skillet over medium heat, warm the remaining 15 ml olive oil and add the diced onion. Cook for 7–9 minutes, stirring often, until soft and lightly golden, because this sweetness balances the acidity of the tomatoes.

5. 5

   Add the minced garlic to the onions and cook for 45–60 seconds until fragrant, keeping the heat moderate so it does not brown. Stir in the roasted tomatoes with all their juices, then add the olives, remaining thyme, 2 g black pepper, and the remaining 2 g salt.

6. 6

   Simmer the sauce for 3–4 minutes to marry the flavors and slightly reduce, then add the drained pasta. Pour in 60–120 ml reserved pasta water and toss vigorously for 60–90 seconds until the sauce clings to the pasta in a silky coating.

7. 7

   Turn off the heat and fold in the mozzarella, letting it soften and stretch without fully breaking. Rest the pasta for 2 minutes, then toss once more and serve hot so the thyme and roasted tomato aroma hits the table immediately.