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)
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.