Ottolenghi pasta

Discover some of the brilliant recipes for comfort food with an Ottolenghi twist, from the cookbook Ottolenghi COMFORT.

Charred aubergines add a smokiness to this rich vegan pasta dish, which is finished with a creamy tahini sauce, crispy, golden cubes of aubergine and fresh parsley.

Pasta alla Norma from Simple by Yotam Ottolenghi | Post by Dani Elis | salt sugar and i

Ottolenghi's easy three-step rose harissa and olive pappardelle pasta has become one of the most popular recipes from his seminal cookbook, SIMPLE.

Charred aubergines add a smokiness to this rich vegan pasta dish, which is finished with a creamy tahini sauce, crispy, golden cubes of aubergine and fresh parsley.

These are a bit of a fridge raid, using whatever herbs you have to hand. As long as you keep the total net weight the same and use a mixture, they’ll work wonderfully.

Fondant Swede (Rutabaga) Gratin

A simplified riff on a popular Ottolenghi pasta recipe, this is such a unique combination of ingredients that eats both sweet and savory - and a little spicy - all at once. Wonderful all by itself or served alongside a hearty meat/protein option. If you don’t like spice at all or don’t care to purchase any chipotles, simply substitute 2 teaspoons of smoked sweet paprika, instead.

This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from “Plenty,” his first cookbook. It is rich with vegetables and fresh herbs, and is dead simple to make. The salad comes together in under an hour, and is substantial enough for a warm evening’s supper.

An Ottolenghified bolognese that is far from ordinary, this rich mince pasta takes on a deep umami flavour from the addition of doubanjiang, a spicy fermented bean paste.