Chef, restaurateur and bestselling author Yotam Ottolenghi is well-known for his wonderful Middle Eastern recipes. But leaf through the pages of Ottolenghi’s cookbooks and you’ll also find some truly innovative pasta dishes. Featuring new combinations of classic Mediterranean flavours, his signature Levantine spices and aromatics from even further afield, these simple and impressive recipes will help you find new ways to cook with a well-loved store-cupboard staple.
We’ve gathered together some of our absolute favourite Ottolenghi pasta recipes for you to try, from a deeply savoury take on Bolognese spiced with Chinese chilli bean paste, to luxurious pappardelle noodles coated in rose harissa and spiked with capers.
Ottolenghi: Helen’s Bolognese
Doubanjiang is a spicy fermented bean paste popular in Sichuan cooking. Along with Sichuan peppercorns and star anise, it gives delicious umami depths to this classic meat ragù – a welcome new take on an old favourite.
Yotam Ottolenghi’s One-pot Orecchiette Puttanesca
This super-easy one-pot supper sees orecchiette cooked in a sweet tomato sauce, then garnished with crispy chickpeas, capers and olives.
The Ottolenghi Test Kitchen’s M.E. Mac ‘n’ Cheese with Za’atar Pesto
A dish that combines the ultimate comfort food with aromatic cumin, za’atar pesto and crispy fried onions really does taste as good as it sounds. Pick rennet-free cheese for a simple vegetarian-friendly version.
The Ottolenghi Test Kitchen’s Fried Tagliatelle, Chickpeas and Smoky Tomato Oil
Easy, delicious and vegan, this unusual dish of fried tagliatelle nests and garlicky chickpeas is taken to the next level with charred tomatoes in a chilli- and paprika-spiced oil.
Ottolenghi’s Orzo with Prawns, Tomato and Marinated Feta
A summery seafood dish for any time of the year, this fan favourite is made complete with its topping of delicious marinated feta with toasted fennel seeds and chilli. Pop any leftover feta into the fridge to use as a versatile topping for your meals over the following week.
Yotam Ottolenghi’s Ultimate Traybake Ragù
The addition of white miso, dried porcini mushrooms and soy sauce makes this plant-based ragù a deeply savoury and richly flavoured alternative to classic meaty options.
Yotam Ottolenghi’s Baked Orzo with Mozzarella and Oregano
Everyday mozzarella works perfectly in this fuss-free dish of orzo baked with tomatoes, garlic and fresh herbs – a quick and easy weeknight dinner that’s sophisticated enough for weekend entertaining.
Yotam Ottolenghi’s Pappardelle with Rose Harissa, Black Olives and Capers
There are only three easy steps to this super-tasty chilli, olive and caper dish. It’s an Ottolenghi classic that you will find yourself returning to again and again.
