A Recipe by Chef Matt Golinski Featuring Noosa Black Garlic
Bold, comforting and full of flavour, this dish by Chef Matt Golinski is a celebration of simple ingredients done exceptionally well.
Tender chicken, smoky salami, sweet tomatoes and briny olives come together with delicate spaghettini - all lifted by the rich, umami depth of Noosa Black Garlic.
It’s the kind of pasta that feels both rustic and refined - perfect for an easy dinner that still delivers serious flavour.
Recipe Details
Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
- 400 g spaghettini
- 100 ml extra virgin olive oil
- 2 eschalots, finely diced
- 2 cloves garlic, thinly sliced
- 500 g chicken thigh, diced
- 150 g salami (thinly sliced or diced)
- 2 tbsp tomato paste
- 150 g olives, pitted
- 250 g tomatoes, diced
- 1 cup fresh basil leaves
- 2 Noosa Black Garlic Cloves, sliced
- Salt & freshly cracked black pepper
Method
1. Cook the pasta
Bring a large pot of salted water to the boil.
Cook the spaghettini for 4–5 minutes, until just al dente.
Drain, toss lightly with olive oil and set aside.
2. Build the flavour base
In a large, heavy-based pan, heat the olive oil over low heat.
Add the eschalots and garlic and cook gently until soft and fragrant.
3. Cook the chicken & salami
Increase the heat to medium-high.
Add the diced chicken and salami and cook for 2–3 minutes, allowing the edges to colour slightly.
4. Add richness
Stir in the tomato paste and cook for 1 minute to deepen the flavour.
Add the tomatoes and olives, then simmer for 8–10 minutes until slightly reduced.
5. Bring it together
Add half the basil and season to taste.
Toss the spaghettini through the sauce, ensuring everything is well coated.
Serve
Divide between bowls and finish with:
- remaining basil
- slices of Noosa Black Garlic Cloves
Optional: drizzle with extra virgin olive oil.
Serving Suggestions
Perfect for:
- easy weeknight dinners
- relaxed entertaining
- family-style sharing
Pair with:
- a glass of Sangiovese or Pinot Noir
- or a fresh, crisp white
Why Black Garlic Works Here
This dish is all about layering flavour:
- Chicken & salami → savoury, rich
- Tomatoes → sweet, acidic
- Olives → salty, briny
The addition of Noosa Black Garlic brings:
- caramelised sweetness
- deep umami
- a subtle balsamic richness
It ties everything together beautifully.
Recipe Source
This recipe is by Chef Matt Golinski, featured at the Food Lovers Marquee.
The Takeaway
Simple ingredients. Big flavour.
This is Noosa Black Garlic pasta at its best — comforting, elevated, and endlessly delicious.