One a day, plus iron

A while ago I did the no-cook puttanesca from Bon Appetit, which was fairly damn decent even though I omitted the capers (which I do not like) and didn't use the olives they suggested (because I do not like that kind) and instead used other, tastier-to-me olives. Honestly, I kind of went my own direction with the recipe, but it was still a good idea and I enjoyed the way it came out.

Of particular note was the notion that one could put olives (which I love) in spaghetti. I don't know why I never thought of this on my own, but whatevs. Olives. You can put them in spaghetti sauces. Who knew?

( So can we get to the transcendent part? )