Prison Food (Summer Veg Orzo)

• servings: Yield: 4 to 6 servings
• total time: 32 minutes

Ingredients

3 tablespoons olive oil

1 Vidalia or yellow onion, chopped

1½ 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

1¼ cups orzo

Kernels from one ear of corn (about ½ cup)

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

¼ cup grated Parmesan

Directions

Step 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.

Step 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.

Step 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.

Step 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.