Kochfreunde.com is the culinary magazine of Oliver Wagner. Here, everything revolves around the almost most beautiful thing in the world: good food. The focus ranges from reports on exciting restaurants to recipes from his own kitchen, cookbooks and culinary gadgets.


Kochfreunde.com ist das kulinarisches Magazin von Oliver Wagner. Hier dreht sich alles rund um die beinahe schönste Sache der Welt: Gutes Essen. Dabei reicht der Fokus von Berichten über spannende Restaurants bis hin zu Rezepten aus der eigenen Küche, Kochbücher und kulinarische Gadgets.

Mediterranean pasta

In the cold season we like to dream of the sun, the sea and, of course, preferably of spring days on the Mediterranean coast. With this little suggestion you can conjure up a little spring on the dining table in no time.

As with so many quick little recipes, the focus here is not at all on the uncomplicated act of preparation, but on the combination of a handful of really good products.

Dried tomatoes, fresh arugula, capers and excellent olive oil and a good feta cheese. That’s all it takes. Maybe a touch of lemon – and of course fabulous pasta. For this dish I would definitely recommend the Pasta Extra Fine with lemon (and without egg) from Ppura, if you can get hold of it.

Best served in a large bowl for the whole table

And in our case complemented by a bottle of Sauvignon Blanc from Cloudy Bay, which is a wonderful companion with its fresh acidity and a, for New Zealand Sauvignons rather restrained fruit.

Cloudy Bay
2014s Sauvignon Blanc from Cloudy Bay

Fast cuisine

Ingredients and preparation:

  • Dried tomatoes
  • Arugula
  • Capers
  • Zests from the organic lemon
  • Excellent olive oil
  • feta cheese (preferably marinated in herbs)
  • Pasta (ideally Pasta Fine with lemon)

Cut the tomatoes, capers and arugula into small pieces. Crumble the feta cheese into small cubes. Mix everything together with the lemon zest and plenty (!) of olive oil in a bowl. Cook the pasta according to the instructions (in my experience, 90 seconds is enough for Pasta Fine).

Mixing. Serve. Yum.

The sous vide map

The sous vide map

Sepia: Martin Benn

Sepia: Martin Benn

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