Try Yotam Ottolenghi's fried tagliatelle with chickpeas and smoky tomatoes.
 Andrew Scrivani for The New York Times | Saturday, January 23, 2021 | | 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) | | |  Andrew Scrivani for The New York Times | 1 hour, plus at least 8 hours' soaking, 4 servings | |  Linda Xiao for The New York Times. Food Stylist: Monica Pierini. | 35 minutes, 4 servings | |  Linda Xiao for The New York Times. Food Stylist: Monica Pierini. | 1 hour, 4 to 6 servings | |  David Malosh for The New York Times. Food Stylist: Simon Andrews. | 30 minutes, plus 2 hours' chilling, 4 servings | | |
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