One-Pot Orzo With Tomatoes, Corn and Zucchini

This made a wonderful side dish for my Labor Day tri-tip, although it’s hearty enough to be a main on its own. If you’ve still got some ripe tomatoes, it’s a perfect way to use them up. You slowly saute the tomatoes until meltingly sweet and fragrant, and the orzo cooks right in the sauce.

I wanted to use penne pasta instead, so I cooked that separately in boiling water and added it along with a bit of the cooking water at the end. If you’re using orzo, I think you’ll need less water than shown as the tomatoes release a lot of liquid; so start with less and add as needed. I had been gifted some lovely large tomatoes, so cut them up and used them instead of the cherry tomatoes. I also would recommend adding the zucchini later with the corn so as not to overcook. When we repeated the same dinner with leftovers the next night, Casey said that it was as good as the first time. Credit goes to Lidey Heuck for another great recipe!

3 Tbs. olive oil

1 Vidalia or 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 (or more), 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 Tbs. balsamic vinegar

1 Tbs. tomato paste

1 1/4 cups orzo

Kernels from one ear of corn (about 1/2 cup)

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

1/4 cup grated Parmesan

Heat olive oil in a large (12-inch) skillet, for which you have a lid, set over medium. 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.

Add the tomatoes, basil, red pepper flakes, 1 tsp. 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 2 1/2 cups water and bring to a simmer over medium heat.( Skip this if using a larger pasta shape you are cooking separately) Add the orzo, corn and 1/2 tsp. salt, mix well and turn the heat to low. Cover and simmer to 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 1/4 cup of water.

Off the heat, add the mozzarella and Parmesan and stir gently until just combined. Top with fresh basil and more red-pepper if desired, and serve hot.
Serves 4 to 6
Using the NYT photo showing the recipe prepared with orzo.