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RECIPES

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Linguine Aglio e Olio

Paired with Classic Range Pinot Grigio

This is simple Italian inspired cooking with an easy Australian feel. Garlic, olive oil, lightly Charred Zucchini, and good quality pasta come together to create something satisfying without being heavy. It is perfect for a midweek dinner or a relaxed night in with a bottle of wine open on the bench.

Our Classic Range Pinot Grigio is light, fresh, and clean on the palate. Its subtle fruit and crisp finish balance the richness of olive oil and garlic, keeping the dish bright and easy to enjoy.

SERVES

4

preparation time (Mins.)

10

cooking time (Mins.)

15

Ingredients

  • 400g linguine
  • 3 tablespoons olive oil
  • 3 garlic cloves, thinly sliced
  • 2 medium zucchini, sliced into rounds
  • 1 teaspoon chilli flakes, optional
  • Zest of half a lemon
  • Sea salt and freshly ground black pepper
  • Small handful fresh parsley, chopped
  • Freshly grated Parmigiano Reggiano to serve

Equipment

  • Large pot
  • Frying pan
  • Tongs
  • Colander

Step by Step Method

1

COOK THE PASTA PROPERLY

Fill a large pot with water and add a generous tablespoon of salt. The water should taste lightly salty. Bring to a rolling boil before adding the linguine.

Stir straight away so the pasta does not stick together. Cook according to packet instructions until al dente, which means tender but still slightly firm in the centre.

Before draining, carefully scoop out about half a cup of pasta water and set aside.

2

CHAR THE ZUCCHINI

Heat 1 tablespoon of olive oil in a frying pan over medium high heat.

Add the zucchini in a single layer. Try not to overcrowd the pan. Let them cook without stirring for 2 to 3 minutes so they develop a light golden char.

Turn and cook for another 2 minutes until tender but still holding their shape. Remove from the pan and set aside.

3

BUILD THE GARLIC BASE

Reduce heat to medium. Add the remaining olive oil and sliced garlic.

Cook gently for 1 to 2 minutes until fragrant. Do not let the garlic brown too much, as it can become bitter.

If using chilli flakes, add them now and stir briefly.

4

BRING IT ALL TOGETHER

Return the zucchini to the pan. Add the drained pasta directly into the pan.

Toss gently using tongs. Add a splash of the reserved pasta water and continue tossing. The starchy water helps create a light, silky coating rather than a dry finish.

Stir through lemon zest and chopped parsley.

5

FINISH AND SERVE

Taste and adjust seasoning with salt and pepper.

If the pasta feels dry, add another small splash of pasta water.

Serve immediately with freshly grated Parmigiano on top.

Wine Pairing Notes:

Why It Works

Classic Range Pinot Grigio typically shows subtle pear and citrus notes with a clean, crisp finish.

The light acidity refreshes the palate after each bite of garlic and olive oil, while the wine’s gentle fruit complements the sweetness of Charred Zucchini.

Serve well chilled and enjoy as an easy, relaxed meal that feels effortless but thoughtful.