One-Pot Orzo With Tomatoes, Corn and Zucchini

This recipe is inspired by the tail-end of summer, when fresh produce and herbs abound but the heat waves are finally starting to relent. And while this dish makes a wonderful stage for the season’s produce at its peak, it can also turn sad-looking February vegetables into a sauce that makes it feel like summer. The trick is to sauté the tomatoes slowly, until they’ve collapsed and become deeply sweet and fragrant. The orzo cooks right in the sauce, which cuts down on the dishes and allows the pasta to absorb the flavor as it cooks. If you prefer a larger pasta shape, stick to the traditional method of boiling pasta for best results, and save some pasta water to help loosen the sauce.

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Ingredients

• 3

  tablespoons olive oil

• 1

  Vidalia or yellow onion, chopped

• 1 ½

  teaspoons kosher salt, plus more for seasoning

• Black pepper, to taste

• 1

  medium zucchini (about 8 ounces), halved lengthwise, seeded and ½-inch diced

• 3

  garlic cloves, minced

• 2

  pints cherry tomatoes, halved

• ⅓

  cup torn fresh basil leaves, plus more for serving

• ¼

  teaspoon red-pepper flakes, plus more to taste

• 2

  tablespoons balsamic vinegar

• 1

  tablespoon tomato paste

• 1 ¼

  cups orzo

• Kernels from one ear of corn (about ½ cup)

• 1

  cup torn or medium-diced fresh mozzarella cheese (about 5 ounces)

• ¼

  cup grated Parmesan cheese

Preparation

1. Heat olive oil in a large (12-inch) skillet, for which you have a lid, set over medium. And the onions, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.
2. Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste. Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes. Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally.
3. Add 2½ cups water and bring to a simmer over medium heat. Add the orzo, corn, and ½ teaspoon salt, mix well, and turn the heat to low. Cover and simmer for 10 to 12 minutes, stirring and scraping the bottom of the pan 3 or 4 times, until the pasta is cooked. The pasta should look “saucy” as it cooks; if at any point it looks dry, add another ¼ cup water.
4. Off the heat, add the mozzarella and Parmesan and stir gently until just combined. Top with fresh basil and more red-pepper flakes if desired, and serve hot.