LITTLE ROCK, Ark. (KTHV) -- Minimize kitchen cleanup by learning how to make simple and delicious one-pan pasta meals where the noodles cook straight in the sauce.

Bucatini Puttanesca

Bucatini are long noodles with a hole through the center that captures some of the sauce. Thick spaghetti may be substituted.


-1/4 cup extra-virgin olive oil

-6 garlic cloves, minced

-4 anchovy fillets

-1 1/2 teaspoons dried oregano

-3/4 teaspoon crushed red pepper

-4 cups unsalted chicken stock

-12 ounces bucatini or thick spaghetti

-3 pints multicolored cherry or grape tomatoes, halved

-2 tablespoons unsalted tomato paste

-1/4 cup shredded fresh basil

-1/4 cup chopped fresh parsley

-24 pitted kalamata olives, chopped

-3 tablespoons capers

-1/8 teaspoon salt


1. Heat a large high-sided sauté pan over medium heat.

2. Add oil to pan; swirl to coat.

3. Add garlic, anchovies, oregano, and red pepper; cook 2 minutes, stirring constantly to break up anchovies.

4. Add stock and pasta to pan; bring to a boil. Cook 10 minutes, stirring occasionally. Add tomatoes and tomato paste. Cook 2 to 3 minutes or until pasta is done.

5. Remove pan from heat; add remaining ingredients, tossing to combine.

Creamy Lemon Orzo with Peas and Shrimp

Serves 4

Orzo, Italian for "barley, is a form of short-cut pasta, shaped like a large grain of rice


-1 tablespoon olive oil

-1 1/2 cups chopped yellow onion

-2 tablespoons chopped fresh thyme

-6 garlic cloves, minced

-1 cup uncooked orzo

-1/3 cup dry white wine

-3 1/2 cups unsalted chicken stock (such as Swanson), divided

-1/2 teaspoon kosher salt

-1 cup frozen green peas

-1 tablespoon grated lemon rind

-1 pound medium shrimp, peeled and deveined

-2 teaspoons fresh lemon juice

-1/2 teaspoon freshly ground black pepper

-1 ounce 1/3-less-fat cream cheese

-1 tablespoon chopped fresh chives


1. Heat oil in a large Dutch oven over medium-high. Add onion, thyme, and garlic; cook 5 minutes or until onion is tender and translucent, stirring frequently.

2. Add orzo; cook 2 minutes or until lightly toasted, stirring to coat.

3. Add wine; bring to a boil. Cook 2 minutes.

4. Add 2 cups stock and salt to pan; bring to a boil over high.

5. Reduce heat and simmer 15 minutes, stirring occasionally.

6. Stir in remaining 1 1/2 cups stock, peas, rind, and shrimp; cook 5 minutes or until shrimp are done.

7. Remove pan from heat; stir in juice, pepper, and cream cheese.

8. Divide shrimp mixture evenly among 4 shallow bowls; sprinkle with chives.

You can find more recipes by clicking here. Some recipes were adapted from Cooking Light.