Arishta pasta with vegetables
4 servings
30 minutes
Brand chef Ruslan Italmazov shared the recipe from the menu of the restaurant "Yuzhanin" with us.
1
Pour water into a deep pot and place it on high heat.
2
Salt the water.
- Salt: 8 g
3
Once the water boils, reduce the heat to medium and add the pasta to the pot.
- Arishta (Armenian egg noodles): 280 g
4
Cook until done for about 7 minutes.
5
Drain the cooked pasta in a colander and let the water drip off.
6
Slice the zucchini into thin slices.
- Zucchini: 200 g
7
Do the same with the eggplant.
- Eggplant: 200 g
8
Remove the stems and seeds from the bell pepper and slice it into thin strips.
- Bell pepper: 120 g
9
Cut the cherry in half.
- Cherry tomatoes: 120 g
10
Chop the garlic finely.
- Garlic: to taste
11
Place the pan on the fire and pour in sunflower oil.
- Sunflower oil: to taste
12
Send garlic, chopped vegetables, and peeled tomatoes to the pan. Sauté the mixture over medium heat for a few minutes.
- Garlic: to taste
- Pelati (whole peeled tomatoes): 600 g
13
Add adjika, salt, and sugar to the pan. Mix and heat.
- Adjika: 4 g
- Salt: 8 g
- Sugar: 12 g
14
Combine vegetable stew with pasta.
15
Garnish with cilantro leaves and grated Parmesan.
- Cilantro: 10 g
- Parmesan (Parmigiano Reggiano): 40 g