Toasting dry penne before adding the broth gives this pasta a warm, nutty flavor you simply don’t get from boiling it in water. The edges turn lightly golden, while the centers cook until tender right in the same pan. A little tomato paste, garlic, butter, and Parmesan then turn the remaining broth into a glossy sauce that clings to every piece.

This one-pan toasted penne pasta is especially handy when you want a comforting dinner without making a separate pot of sauce. It uses simple pantry ingredients, takes very little prep, and tastes far richer than you’d expect from such a short ingredient list. Serve it straight from the pan while the sauce is still creamy and the Parmesan is freshly melted.

Ingredients

• 2 cups (7 ounces/200 g) dry penne
• 1 tablespoon avocado oil
• 2 cups (480 ml) vegetable broth, preferably low-sodium
• 2–3 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• ¼ cup (25 g) finely grated Parmesan
• Pinch of red pepper flakes, optional
• Salt and freshly ground black pepper, as needed
• 1 tablespoon chopped fresh parsley

For a vegan version, use plant-based butter and dairy-free Parmesan.

Equipment

• Deep skillet or medium saucepan with a lid
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Knife and cutting board

Instructions

1. Brown the dry pasta: Warm the avocado oil in a deep skillet over medium heat. Add the uncooked penne and keep it moving around the pan for 5–7 minutes. It should develop an even golden color and a warm, nutty aroma without turning dark brown. 
2. Simmer until tender: Slowly add the broth, standing back because the hot pan may release steam. Cover and lower the heat to maintain a gentle simmer. Cook for 8–10 minutes, uncovering twice to stir and prevent the penne from sticking.
3. Test the texture: Once the pasta is tender with a slight bite, remove the lid. There should still be a little broth in the bottom of the pan to help form the sauce. If the penne needs more time, add a small splash of hot water and continue cooking.
4. Create the garlic-butter base: Turn the heat to low and stir in the butter, garlic, tomato paste, and red pepper flakes. Cook for about 1 minute, stirring well so the tomato paste blends into the buttery liquid and loses its raw taste.
5. Make it creamy: Take the skillet off the heat before adding the Parmesan. Stir until the cheese melts and the remaining cooking liquid turns into a silky coating around the penne. Loosen it with a spoonful of hot water if necessary.
6. Finish and serve: Season with black pepper, then taste before adding any salt. Spoon into bowls while hot and finish with chopped parsley and a little more Parmesan.

Tips and Tricks

• Don’t rush the toasting: Stir the dry penne often and let it turn golden gradually. If the heat is too high, the outside can burn before the pasta develops its nutty flavor.
• Keep extra broth nearby: Different pasta brands absorb liquid differently. If the pan dries out before the penne is tender, add warm broth or water a few tablespoons at a time.
• Leave a little liquid in the pan: That small amount of starchy broth is what brings the butter, tomato paste, and Parmesan together into a creamy sauce.
• Grate the Parmesan finely: Finely grated cheese melts faster and blends into the sauce without leaving clumps.
• Add the cheese off the heat: High heat can make Parmesan separate or turn grainy. Remove the pan from the burner, then stir it in.
• Serve it right away: The penne will continue absorbing sauce as it rests. If it thickens before serving, loosen it with a splash of warm broth or water.

Cool cucumber ribbons, a spicy gochujang dressing, fresh ginger, garlic, and a splash of rice vinegar make this salad hard to stop eating. The hot oil brings out the flavor of the chili, sesame, and aromatics, while the cucumbers stay crisp and refreshing underneath it all.

This spicy cucumber ribbon salad comes together quickly, but it tastes far more interesting than a basic cucumber side dish. It is savory, tangy, lightly sweet, and just fiery enough to keep you reaching back for another bite.

Ingredients

• 2 cucumbers
• 1 spring onion, thinly sliced
• 1 tablespoon gochujang
• 1 tablespoon mild chili flakes, optional
• 1 teaspoon brown sugar, optional
• 1 tablespoon grated fresh ginger
• 1 garlic clove, finely grated
• 1 tablespoon sesame seeds
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 5 tablespoons olive oil, sunflower oil, or another neutral oil
• A handful of fresh cilantro, roughly chopped
• Extra chili flakes, to taste

Instructions

1. Prepare the cucumbers.
   Trim the ends from the cucumbers, then use a vegetable peeler to slice them lengthwise into thin ribbons. Set aside.
2. Make the dressing base.
   In a large heat-safe bowl, combine the spring onion, gochujang, chili flakes, brown sugar, ginger, garlic, sesame seeds, soy sauce, and rice vinegar.
3. Heat the oil.
   Warm the oil in a small saucepan over medium heat until hot and shimmering, but not smoking.
4. Pour over the seasonings.
   Carefully pour the hot oil over the dressing mixture. It should sizzle as it hits the garlic, ginger, and chili flakes. Stir until the gochujang is completely blended into the dressing.
5. Add the cucumbers.
   Add the cucumber ribbons to the bowl and gently toss until evenly coated.
6. Rest and serve.
   Let the salad sit for 5–10 minutes, then finish with chopped cilantro and extra chili flakes, if desired.

Love this spicy cucumber salad? Save the image below to your Pinterest board so you can find the recipe the next time you’re craving something fresh, crunchy, and full of flavor.

Tips for the Best Cucumber Ribbon Salad

• Use firm cucumbers with smooth skin. English or Persian cucumbers work especially well because they contain fewer seeds and release less water.
• Stop peeling when you reach the soft, watery center. The ribbons will hold their shape better and the salad will not become diluted as quickly.
• Make sure the oil is hot enough to sizzle when it touches the garlic, ginger, and chili flakes, but do not let it smoke.
• Use a neutral oil such as sunflower, avocado, or vegetable oil if you do not want the stronger flavor of olive oil.
• Gochujang and soy sauce are both salty, so taste the finished dressing before adding any extra salt.
• Toss the cucumber ribbons gently to keep them from tearing.
• For a milder salad, leave out the additional chili flakes. For more heat, add them gradually after tasting.

Storage

This salad is best served shortly after it is made, while the cucumber ribbons are still crisp. Store leftovers in an airtight container in the refrigerator for up to 24 hours. The cucumbers will release more liquid as they sit, so toss the salad again before serving.

Make Ahead

The dressing can be prepared up to 2 days in advance and stored in the refrigerator. Let it come closer to room temperature before adding the cucumber ribbons. Prepare and mix in the cucumbers shortly before serving for the best texture.

Greek Tomato Fritters are crisp on the outside, soft and juicy in the middle, and full of ripe tomato flavor. Roma tomatoes give the batter body, grated cherry tomatoes add sweetness and moisture, while onion, basil, garlic powder, and fresh parsley or dill make them savory without covering up the tomatoes.

They fry up golden, rustic, and perfect for serving with yogurt sauce, garlic dip, tzatziki, or a simple sour cream dip.

Ingredients

For the Tomato Fritters

• 1.5 pounds Roma tomatoes, cut into small cubes
• 10.5 ounces large cherry tomatoes, roughly grated
• 2 medium onions, roughly diced
• 1 teaspoon garlic powder
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh parsley or dill
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 2 teaspoons baking powder
• 2 1/2 cups all-purpose flour
• 1 cup canola oil, for frying
• 1 cup olive oil, for frying

Instructions

Make the Tomato Batter

• Cut the Roma tomatoes into small cubes and add them to a large mixing bowl.
• Grate the cherry tomatoes on the large holes of a box grater. Add the grated tomato pulp and juices to the bowl with the diced tomatoes. If the skins are left behind while grating, discard them.
• Add the diced onions, garlic powder, basil, parsley or dill, salt, and black pepper. Stir well until the tomatoes, onions, herbs, and seasoning are evenly mixed.
• Add the baking powder and flour. Stir until a thick, sticky batter forms. The mixture should be wet and chunky, but still thick enough to hold on a spoon. If the tomatoes are extra juicy and the batter looks too loose, add 1 to 2 more tablespoons of flour.
• Cover the bowl and refrigerate the batter for 30 minutes, or up to 2 hours. This gives the flour time to absorb the tomato juices and helps the fritters hold together better when frying.

Heat the Oil

• Pour the canola oil and olive oil into a deep pan. Heat the oil to 340°F.
• If you do not have a thermometer, drop a tiny bit of batter into the oil. It should sizzle right away and float to the surface. If it browns too quickly, lower the heat slightly. If it sinks or barely bubbles, the oil needs more time to heat.

Fry the Tomato Fritters

• Remove the batter from the fridge and gently stir it once.
• Carefully drop spoonfuls of batter into the hot oil, using about 1 tablespoon of batter for each fritter. Fry in batches so the pan is not crowded.
• Cook for 5 to 6 minutes, turning the fritters as needed, until they are golden brown and crisp on the outside. Gently shake the pan from time to time to keep the fritters from sticking to the bottom.

Drain and Serve

• Transfer the fried tomato fritters to a plate lined with paper towels and let them drain for a minute.
• Serve warm with yogurt sauce, garlic dip, tzatziki, sour cream sauce, or your favorite dipping sauce.

Save this Tomato Fritters recipe for the next time you have ripe tomatoes to use up, and pin the image below so you can come back to it when you’re ready to fry a batch.

Storage and Reheating

• Tomato Fritters are best served warm, while the edges are still crisp and the inside is soft and juicy. If you have leftovers, let them cool completely before storing so they do not turn soggy from trapped steam.
• Place the cooled fritters in an airtight container lined with a paper towel and refrigerate for up to 3 days. Keep them in a single layer if possible, or add parchment paper between layers to help protect the crust.
• To reheat, place the fritters in an air fryer at 350°F for 4 to 6 minutes, or warm them in a 375°F oven for about 8 to 10 minutes, until heated through and crisp again. A skillet also works well; reheat them over medium heat with a small splash of oil for 2 to 3 minutes per side.
• Avoid microwaving if you want the fritters to stay crisp. The microwave will warm them, but it softens the outside and makes the texture heavier.
• I do not recommend freezing Tomato Fritters. Because tomatoes hold a lot of moisture, the fritters can turn soft and watery once thawed.