pumpkin puttanesca

Pumpkin Puttanesca | The Secret Life of Bee

I should probably say upfront this is a Puttanesca ish pasta. This little tart went a tad rogue. Well in my book the addition of a some smoked chipotle, shallots & olive caviar is hardly all that rogue but some peeps takes the classics very seriously. I was delighted so many people also love this classic combo and wanted the recipe after I made it on an insta-story the other night. Full disclosure- the husband does NOT!

Pumpkin Puttanesca | The Secret Life of Bee

The other blindingly obvious thing here is the bright orange pasta. Its a fabulous pumpkin noodle situation that allows me to pretend i’m enjoying a bowl full of carbs. You can of course make this with whatever pasta or zoodle your heart desires. Spaghetti being the classic choice for Puttanesca.

Pumpkin Puttanesca | The Secret Life of Bee

One of the reasons I adore this pasta ever so much is because you can always find capers, olives, anchovies and tomatoes in our household. Oh and an excessive amount of garlic. Like actually ludicrous. Vampires beware. These simple ingredients pack quite the punch when put together. No wonder Neapolitan prostitutes lead customers to their doors with this little number. Jokes.

This mighty combo also takes minutes to whip together and is utterly scrumptious. Do not salt it until the very very end IF necessary. You shouldn’t need to with all the salty goodness that goes into it, just lots of freshly ground black pepper is your friend here. Pepper and a generous glass of something delightful like a well chilled Pinot Noir to wash it all down.

Pumpkin Puttanesca

Serves 4


  • 500g veggie noodles of your choosing or of course +- 400g dried spaghetti
  • Extra-virgin olive oil
  • 1 shallot, finely diced (or ½ red onion)
  • 4 large cloves garlic, thinly sliced
  • 8 anchovy fillets
  • ½ tsp red chilli flakes
  • ½ tsp smoked chipotle flakes
  • 100g capers, drained
  • 100g pitted black olives, chopped if desired
  • 2 x 390g boxes Italian crushed tomatoes
  • Fresh Italian/ flat leaf parsley
  • Freshly grated Pecorino Romano or Parmesan cheese
  • Freshly ground black pepper
  • Olive caviar for serving


Cook pasta according to package instructions until quite al dente as you are going to finish cooking the pasta in the sauce.

Meanwhile, combine a generous glug of olive oil with the onion, garlic, anchovies, red chilli and chipotle flakes. Cook over medium heat until the garlic is lightly golden and the anchovies are broken up into bits.

Add the crushed tomatoes and bring to a simmer. Simmer until the tomatoes reduce and the sauce thickens.

Add the capers and olives and stir to combine.

Using tongs, transfer pasta to sauce. If using vegetables noodles add them into the sauce now.

Cook, stirring and shaking the pan until the pasta is perfectly al dente, or the veggie noodles are tender. Stir in the freshly chopped parsley and season well with plenty of black pepper and taste for salt if necessary.

Serve straight away with freshly grated Parmesan or some crusty bread because carbs on carbs are the way forward in life.

And if you want to be a little bit extra a sprinkle of olive caviar is just the greatest thing ever on this delicious little number.

Pumpkin Puttanesca | The Secret Life of Bee

This isn’t a sponsored post but if you want to know where to find the delicious olive caviar I buy click HERE and then click HERE for the pumpkin noodles.

Pumpkin Puttanesca | The Secret Life of Bee

balsamic beets & goat’s cheese linguine

Balsamic Beet & Goats Cheese Linguine | The Secret Life of Bee

As our weather begins to cool comfort food is coming a knocking. Very few things say comfort to me more than a beautiful pasta. This linguine is just that while remaining light and fresh. Earthy flavours from the beetroot pair so well with the sweet acidity from the balsamic. Top that off with some super creamy goat’s cheese and it’s no wonder this combo is such a classic.

Balsamic Beets & Goats Cheese Linguine | The Secret Life of Bee

I used a mix of gorgeous red, golden and candy striped beets I picked up from the market but you can use whatever you get your hands on. As for the goat’s cheese you want the super creamy kind. I used Chavroux. It’s my achilles heel of the cheese world and if left alone at home with a tub of it i’ll just gobble it up with a spoon.

Market Day Produce | The Secret Life of Bee

Balsamic Beets & Goat’s Cheese Linguine

serves 4-6


  • 500g wholewheat linguine
  • 8 medium beetroot- mixed
  • handful fresh thyme sprigs
  • 45ml olive oil
  • 45ml balsamic vinegar
  • 4 large shallots, sliced
  • 4 cloves garlic, crushed
  • 150g creamy goats cheese, best quality
  • sea salt flakes
  • freshly ground black pepper

To serve: Fresh baby leaves


Preheat oven to 180˚C.

Wash and scrub the beets well. Cut them into quarters. Place on a baking tray lined with aluminium foil. Add the olive oil, balsamic vinegar, thyme and season well with salt and pepper. Toss to coat the beets. Cover with another layer of aluminium foil and roast for 45-60 minutes until the beets are tender and a knife can easily slip through their flesh. Remove from the oven and set aside.

Bring a large pot of salted water to the boil. Cook the pasta according to the package instructions until al dente. Drain and reserve 1 cup of cooking liquid.

In a large saucepan fry the shallots and garlic in olive oil until soft and fragrant. Season. Toss in the beets and all their cooking juices. Finally add the pasta and use the pasta water to loosen if necessary. Coat the pasta well with the sauce.

Finish with large dollops of goat’s cheese and some fresh baby leaves tossed in balsamic.

Serve with a cold glass of Krone Chardonnay Pinot Noir.

Balsamic Beets & Goats Cheese Linguine | The Secret Life of Bee


*Disclaimer: This utterly delicious vino was provided by the awesome folks from Krone

prawn tagliatelle with chilli & lemon

prawn tagliatelle with chilli & lemon | The Secret Life of Bee

This prawn tagliatelle with chilli and lemon is one of my favourite pastas. It’s right up there with the perfect carbonara. It’s simple and elegant and allows the ingredients to shine. A great pasta dish is about balance. It’s not all about the sauce. The noodle is as much the hero as the delicious bits of garlic and chilli clinging to it.

prawn tagliatelle with chilli & lemon | The Secret Life of Bee

Making your own fresh pasta for this dish is totally worth it. It may seem like a wee bit of admin but you’ll be so pleased you did it and I find kneading to be rather therapeutic. I have a little pasta machine to make rolling out the dough a tad easier. If you don’t, a lot of kneading, a rolling pin or even a good old fashioned wine bottle will do the trick. If elbow grease isn’t your thing of course you can just buy the pasta, fresh or dry.

prawn tagliatelle with chilli & lemon | The Secret Life of Bee

The simplicity of this pasta requires the use of the best ingredients you can get your hands on. The olive oil is really important and a good one makes all the difference. I used the Prince Albert Extra Virgin Olive Oil from the Karoo. I love it, it’s delish and it also comes in the prettiest tin ever. Oh and also- very importantly… This dish begs for an exceptional glass of white wine to go with it. So make sure there’s some top notch stuff in the fridge ready to go!

prawn tagliatelle with chilli & lemon | The Secret Life of Bee

Prawn tagliatelle with lemon & chilli 

serves 4


  • 4 large free-range eggs
  • 400g ’00’ flour
  • pinch of salt

*if you opt for bought pasta you’ll need about 100g pp

  • 400-500g fresh prawns, deveined & butterflied (from sustainable sources)
  • extra virgin olive oil
  • 4 cloves garlic, finely diced/crushed
  • 2-3 mixed chillis, finely diced (seeds removed)
  • 1 lemon, juice and zest
  • 2-3 handfuls fresh rocket
  • 75g caper berries
  • freshly ground black pepper
  • sea salt
  • Parmigiano-Reggiano for serving


To make the pasta: Mix the flour and salt together and make a little mound with a well in the centre on a clean kitchen counter. Whisk the eggs and pour into the centre of the flour. Bring together a little bit at a time using your fingers or a fork. Once everything is combined knead the dough until it comes together into a ball. Keep kneading for a few minutes. When you’re tired, your arms ache and you think it’s done- keep going. When the pasta is completely smooth and elastic your job is done and you can wrap it in cling film and let the dough rest in the fridge for 30 min.

*Pour yourself a glass of wine. You deserve it.

Roll out the pasta, dusting generously with flour as you go. If not using a machine, roll small pieces of dough at a time as it will be easier to roll the smaller amounts thinly. Once at desired thickness, cut straight away.

Bring a large pot of salted water to the boil.

Cook the fresh pasta in the boiling water for 3-4 minutes until al dente. Drain.

Place a large sauté pan onto medium-high heat and add a generous glug of olive oil. Add the chilli and garlic and cook for a minute. Add the prawns and season well with salt and pepper. The prawns only need a minute to cook. When they are almost done add the lemon juice and drained pasta to the pan. Toss well.

Drizzle with some fresh olive oil, toss in the rocket and finish with the lemon zest and caper berries. Adjust seasoning. Serve with freshly grated Parmigiano-Reggiano and some delightful chilled wine!

prawn tagliatelle with chilli & lemon | The Secret Life of Bee

prawn tagliatelle with chilli & lemon | The Secret Life of Bee