Send up the Kites!

 By way of experiment, in which I tried to build a complete putanesca sauce directly into the pasta, with limited success.

 

The key thing here was to get all the ingredients into the pasta. Little salty fish (here, sardines) olives, and garlic. Finally settled on a plan, would incorporate only the fish into the pasta, after breaking it down into a puree and adding steaming heaps of garlic.

 Anybody who wants to try it again, let me know. The fish came out a bit musty and faint, through definitely present. I think the flavor needs to be brought forward not only with garlic but with lemon zest perhaps, or fennel.

It lives!