Rush Hour Gourmet: No-cook spaghetti sauce

This was often the staff meal during the summer at a tiny Italian restaurant where Jennifer Hing of Washington waited tables in her college days. Because boiling water is the only cooking required, it kept the small kitchen from getting too hot at dinnertime.

Thick bucatini noodles are great for soaking up the juice from this no-cook sauce. The sauce can be made up to several hours in advance.

Summer Spaghetti

4 servings

2 large or 3 medium red, ripe summer tomatoes

1/2 medium red or sweet onion

1/4 cup pitted, mixed kalamata and green olives

2 tablespoons drained capers

1/4 cup good-quality olive oil, plus more for drizzling

2 tablespoons red wine or sherry vinegar, or more to taste

1 to 2 teaspoons white sugar (optional to taste, depending on the sweetness of the tomatoes)

Kosher salt

Freshly ground black pepper

12 ounces fresh or 8 ounces dried bucatini or spaghetti

1. Bring a large pot of water to a boil over high heat.

2. Meanwhile, core the tomatoes, then cut them into large dice; the yield is about 3 cups. Transfer to a large serving bowl. Cut the onion into small dice. Coarsely chop the olives; transfer them to the bowl, along with the capers. Whisk together the oil and vinegar in a measuring cup until emulsified, then add to the bowl. Season with sugar, salt, and pepper to taste. Let the mixture sit while the pasta cooks.

3. Salt the water, then add the pasta and cook according to the package directions. Drain the pasta and add it to the bowl; toss to incorporate thoroughly. Let sit for 10 minutes before serving at the table, where you'll drizzle oil on each portion as you serve.

Per serving: 410 calories, 11 grams protein, 47 grams carbohydrates, 4 grams sugar, 16 grams fat, no cholesterol, 200 milligrams sodium, 8 grams dietary fiber.