Pastay-e Gojeh-Faranghi va Kadoo (پاستای گوجه‌فرنگی و کدو) — Persian Tomato and Zucchini Pasta

• 340 gDried pasta (spaghetti or penne) (Choose a shape that holds sauce well)
• 3 lWater (For boiling pasta)
• 18 gSalt (For salting pasta water (about 1.5% salinity))
• 45 mlOlive oil (Extra-virgin preferred)
• 12 gGarlic (Finely sliced or minced (about 4 cloves))
• 700 gFresh tomatoes (Ripe, grated or finely chopped)
• 20 gTomato paste (Optional but recommended for deeper color and flavor)
• 450 gZucchini (Cut into 1 cm half-moons)
• 1 gBlack pepper (Freshly ground, plus more to taste)
• 180 mlReserved pasta cooking water (Starchy water to emulsify and loosen sauce)
• 20 gFresh basil (Leaves torn just before serving)
• 60 gParmesan cheese (Finely grated, plus more for serving)

Instructions

1. 1

   Prep the vegetables: cut the zucchini into 1 cm half-moons and mince or thinly slice the garlic. Grate or finely chop the tomatoes so they break down quickly. Set basil aside for the end. Bring 3 L water to a rolling boil in a large pot; this takes about 8–10 minutes.

2. 2

   Salt the boiling water with 18 g salt, then add the pasta. Cook until just shy of al dente, usually 1–2 minutes less than the package time (about 8–10 minutes total for many shapes). Before draining, reserve 180 mL pasta water. Drain pasta; do not rinse.

3. 3

   While pasta cooks, build the sauce: heat 45 mL olive oil in a wide skillet over medium heat for 1 minute. Add garlic and cook 45–60 seconds, stirring constantly, until fragrant but not browned. Stir in tomato paste (if using) and cook 60 seconds to remove raw taste.

4. 4

   Add the tomatoes, 5 g salt, and 1 g black pepper. Bring to a steady simmer over medium-high heat, then reduce to medium-low and cook 10–12 minutes, stirring every 2–3 minutes, until the tomatoes turn glossy and the sauce thickens enough to coat a spoon.

5. 5

   Add zucchini to the simmering sauce and cook 6–8 minutes over medium heat, stirring gently, until tender but still holding shape. If the pan looks dry, add 30–60 mL reserved pasta water. Taste and adjust salt and pepper; the sauce should be bright and savory.

6. 6

   Combine and emulsify: add drained pasta to the skillet along with 120 mL reserved pasta water. Toss over medium heat for 1–2 minutes until the sauce clings to the pasta and looks silky. Turn off heat, add 60 g Parmesan, and toss 30 seconds to melt and thicken.

7. 7

   Finish and serve: fold in 20 g torn basil just before plating to keep its aroma fresh. Serve immediately with extra Parmesan and a few grinds of black pepper. For a looser sauce, splash in the remaining pasta water 15–30 mL at a time while tossing.