Everyone Loves This Chickpea Pasta

Try Yotam Ottolenghi's fried tagliatelle with chickpeas and smoky tomatoes.

View in Browser Add nytdirect@nytimes.com to your address book. Andrew Scrivani for The New York Times Saturday, January 23, 2021 Everyone Loves This Chickpea Pasta This weekend make Yotam Ottolenghi’s pasta with chickpeas and smoky tomatoes (above), which calls for frying tagliatelle nests before cooking them to add texture. Or try our other top recipes of the week, including Julia Moskin’s chicken Francese and Lidey Heuck’s red curry lentils with sweet potatoes and spinach. Find more recipes in the collection below.   Yossy Arefi for The New York Times (Photography and Styling) Our Most Popular Recipes Right Now ADVERTISEMENT   Andrew Scrivani for The New York Times Fried Tagliatelle With Chickpeas and Smoky Tomatoes 1 hour, plus at least 8 hours' soaking, 4 servings   Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Chicken Francese 35 minutes, 4 servings   Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Red Curry Lentils With Sweet Potatoes and Spinach 1 hour, 4 to 6 servings   David Malosh for The New York Times. Food Stylist: Simon Andrews. Old-Fashioned Butterscotch Pudding 30 minutes, plus 2 hours' chilling, 4 servings ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Unsubscribe | Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise | California Notices Copyright 2021 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018