A traditional and satisfying italian pasta dish. A little spicy, a little tangy, a lot of salty. Our fail-safe pasta recipe is a variation of this, without the anchovies and capers, but this version is more traditional. Be careful though - the sauce gets very salty, fast, so you do not need to add more salt at any point. If you think about it, you're mixing 3 very salty-to-begin-with foods, olives, capers, and anchovies, of course it's going to be salty. I was worried at first it would be inedible, as that's how it tasted in the pan, but once it had been diluted with pasta, it was just about right. We're very sensitive to salty foods anyway. I pin that to one episode with a shrimp recipe, which we followed to the T. Took one bite of the shrimp and just about gagged the thing was so salty. Ever since then we have been stingy salters, erring on the side of too little rather than repeat the horror of the over-salted shrimp. There are very few dishes we've cooked that were so bad we had to

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