Spaghetti Ton Maahi (اسپاگتی تُن ماهی) — Persian-Style Tuna Spaghetti

• 320 gSpaghetti (standard dried spaghetti)
• 18 gKosher salt (divided; includes pasta water salting and final seasoning)
• 45 mlOlive oil (3 tbsp, divided)
• 200 gYellow onion (finely diced)
• 60 gTomato paste (4 tbsp; for deep color and caramelized flavor)
• 480 mlTomato puree (2 cups; smooth passata-style)
• 120 mlWater (1/2 cup, to loosen the sauce)
• 2 tspGround black pepper (freshly ground, or to taste)
• 300 gCanned tuna in olive oil (drained weight; flaked into bite-size pieces)
• 15 gUnsalted butter (1 tbsp, optional for a silkier finish)

Instructions

1. 1

   Bring 4 liters of water to a rolling boil in a large pot. Add 12 g of the salt and stir to dissolve. Add the spaghetti and cook until just shy of al dente, 8–10 minutes (check your package). Reserve 240 ml pasta water, then drain the spaghetti and toss with 15 ml olive oil to prevent sticking.

2. 2

   While the pasta cooks, heat 30 ml olive oil in a wide skillet over medium heat. Add the diced onion and sauté, stirring often, until translucent and lightly golden at the edges, 8–10 minutes. Keep the heat moderate so the onion sweetens without burning, which would make the sauce bitter.

3. 3

   Add the tomato paste to the onions and cook it down to concentrate, 2–3 minutes, stirring constantly until it darkens slightly and smells toasted. Pour in the tomato puree and 120 ml water, then add the black pepper and the remaining 6 g salt. Simmer uncovered over medium-low heat for 10–12 minutes until thick and glossy.

4. 4

   Fold in the drained tuna, keeping some larger flakes for texture. Simmer gently for 3–4 minutes to warm through and let the tuna absorb the tomato-onion flavors. If the sauce looks too tight, add 60–120 ml reserved pasta water, 1–2 tablespoons at a time, until it coats a spoon.

5. 5

   Add the drained spaghetti to the skillet and toss over medium-low heat for 1–2 minutes so the sauce clings to every strand. If using, swirl in the butter off heat for a richer Persian home-style finish. Taste and adjust salt and pepper, then rest the pasta 2 minutes before serving for best absorption.