35. Spaghetti, Vermicelli, Penne, or Rigatoni with Olive Sauce
This one didn’t work. The olives are supposed to be left to macerate for a week, during which time they will produce a sauce. At the end of the week, I had a bowl full of olives and no sauce.
Speculating wildly, the fact that they were tinned olives in brine may have been the issue, in the all the liquid probably went down the sink when I drained the jars.