Ingredients
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3
tablespoons olive oil
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1
Vidalia or yellow onion, chopped
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1 ½
teaspoons kosher salt, plus more for seasoning
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Black pepper, to taste
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1
medium zucchini (about 8 ounces), halved lengthwise, seeded and ½-inch diced
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3
garlic cloves, minced
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2
pints cherry tomatoes, halved
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⅓
cup torn fresh basil leaves, plus more for serving
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¼
teaspoon red-pepper flakes, plus more to taste
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2
tablespoons balsamic vinegar
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1
tablespoon tomato paste
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1 ¼
cups orzo
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Kernels from one ear of corn (about ½ cup)
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1
cup torn or medium-diced fresh mozzarella cheese (about 5 ounces)
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¼
cup grated Parmesan cheese
Preparation
- 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.
- 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.
- 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.
- 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.
Dining and Cooking