 What's really interesting about how we taste food is it's temperature dependent, right? So if you're tasting a hot soup, it's going to be more flavorful to you than tasting a cold soup, just if they're the exact same soup. And the reason there is the aroma is so much richer when it's warmer. When you're working with a pasta salad that's going to be served cold, you really need to amp up all of those flavors in order for it to taste right. What are the main flavor amps in this recipe? Anchovies.