Definitely no Parmesan on puttanesca. Just for once, ignore St Delia, who is no Italian. Chopped fresh parsley sprinkled on is brilliant. As for those capers, have faith. Use the little ones in brine and give them a good rinse. Remember that they are cooking in the sauce for a good ten minutes so you won't be picking up that sharp caper taste anything like as much as if they were just tossed in. They integrate. Same with the anchovies. I buy little tins of them for 90p in Waitrose as they contain just the right amount and I don't end up with a half full pot of them festering away for weeks in the fridge. And it's got to be black pitted olives.