One-Pot Orzo With Tomatoes

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. While this dish is a wonderful stage for peak-season produce, it can also turn sad-looking February vegetables into a sauce that tastes like summer. The trick is to saute the tomatoes slowly until they collapse and become deeply sweet and fragrant. The orzo cooks right in the sauce, cutting down on dishes and allowing the pasta to absorb flavor as it cooks. If you prefer a larger pasta shape, boil it separately and save some pasta water to loosen the sauce.

Ingredients

• 3 Tbsp olive oil
• 1 yellow onion, chopped
• 1 1/2 tsp kosher salt, plus more for seasoning
• Black pepper, to taste
• 1 medium zucchini (about 8 ounces), halved lengthwise, seeded, and 1/2-inch diced
• 3 garlic cloves, minced
• 2 pints cherry tomatoes, halved
• 1/3 cup torn fresh basil leaves, plus more for serving
• 1/4 tsp red pepper flakes, plus more to taste
• 2 Tbsp balsamic vinegar
• 1 Tbsp tomato paste
• 1 1/4 cups orzo
• Kernels from 1 ear of corn (about 1/2 cup)
• 1 cup torn or medium-diced fresh mozzarella (about 5 ounces)
• 1/4 cup grated Parmesan

Directions

1. Heat olive oil in a large (12-inch) skillet with a lid over medium heat. Add 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 collapsed, 12 to 15 minutes. Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally.
3. Add 2 1/2 cups water and bring to a simmer over medium heat. Add the orzo, corn, and 1/2 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 it looks dry at any point, add another 1/4 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.