Sungold Tomato Orzo with Crispy Basil Garlic

Ingredients

Steps

1. 1

   Halve the sungold tomatoes and set them aside. Thinly slice the half onion, grate the garlic cloves, and chop the basil as finely as possible. Set one cup of the chopped basil aside.

2. 2

   In a 12-inch skillet over medium heat, add 1/4 cup of the olive oil. Let it heat for a minute, then add half the chopped basil and all of the garlic. Season with 1/4 teaspoon salt and cook, stirring often, for 3-4 minutes, letting the oil sizzle until the garlic is golden. Remove from the heat and immediately pour into a heat-safe bowl.

3. 3

   Return the pan to medium heat and add 2 tablespoons of olive oil. Add the onions and cook for 5-7 minutes, stirring often, until softened. Season with 1/2 teaspoon salt, then add the tomatoes and cook for 8-10 minutes, until they are incredibly jammy and collapsed. Stir in the Calabrian chili paste, then taste and season with salt as needed.

4. 4

   Meanwhile, bring a medium pot of water to a boil. Season with 1 tablespoon of salt, add the orzo, and cook for 8-10 minutes, until al dente.

5. 5

   When the tomatoes are fully collapsed, scoop about two thirds of the pan into a heat-safe bowl. Add a shallow cup of pasta water and blend with an immersion blender until smooth, then return it to the pan.

6. 6

   Immediately add the beans, the cooked orzo, and the remaining chopped basil. Stir until everything is glossy, then taste and season as needed.

7. 7

   Portion into four bowls. If using squash blossoms, remove the base of each flower and gently pull them apart lengthwise, then dot them onto each bowl and let them collapse into the sauce. Scatter a generous amount of the crispy basil garlic oil on top.