by Maggie Fox June 25, 2023
Our Series: Top 5 Uses for Kitchen Scissors
Scissors may seem like "yet another" kitchen tool, but they are actually the ultimate efficiency hack. No need to make a big mess when you want diced tomatoes or minced anchovies (two ingredients in one of our favourite meals of all time - a classic Puttanesca sauce. Recipe below...). Put away that cutting board and prep your meal in situ. Cleanup is a breeze!
The scissors featured in this video our series are the much-sought-after Fennek Italiano Classico Kitchen with detachable blades. Due to extremely small production capacity (Fennek is a family affair, and have been hand-making scissors in Premana since 1895) these repeatedly sell out. Good news: we have received a new shipment, and are expecting more in time for the holiday season.
1 package bronze-cut linguine or spaghetti*
1/3 cup good olive oil
5 garlic cloves, minced
3 anchovies, minced
1/2 tsp Italian hot pepper flakes
salt & pepper
1 28oz can San Marzano tomatoes, diced
1/2 cup pitted Calamata olives
2 tbsp drained capers
1 cup fresh basil, chopped
1/2 tsp sugar (optional)
1. Put a large pot of salted water on to boil.
2. In a large pan, heat olive oil over medium, add garlic, anchovies and red pepper flakes. Season with salt and pepper and simmer until garlic is fragrant but not golden.
3. Add tomatoes, olives and capers. Simmer until slightly reduced, add sugar.
4. Remove sauce from heat and stir in basil. Toss drained pasta with sauce in pan and serve.
One of my favourite lessons learned about cooking pasta was how to take it off the heat. When done to just al dente, dump a large glass of cold water into the pot to immediately stop the boil. Drain, but do not rinse your pasta (all that good, starchy water adds flavour and helps thicken the sauce). Toss the pasta with the sauce (vs. the other way around) and enjoy immediately!
READ MORE: Why Quality Scissors Belong in Your Kitchen
TOP 5 USES FOR KITCHEN SCISSORS VIDEO SERIES:
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