A no-cook sauce that can be eaten with hot or cold pasta -- from my father's repertoire.

1 large handful of pitted green olives, half a dozen to a dozen salted capers (rinsed) and half a dozen leaves of fresh basil (quantities are for 1 person, and in any case they can be varied to taste): chop quite finely together (I use a mezzaluna, but a knife should do). Add a small handful of pinenuts and a small handful of (soaked) raisins, 1 clove of garlic (squeezed or grated), olive oil and salt. (You can be fairly generous with the oil, but watch the salt because olives and capers are salted already.)

Meanwhile cook the pasta. Drain, mix and serve or, for the cold version, drain, rinse in cold water, mix and serve.

(Notes:
My father uses green or black olives, or a mix of both: I don't like black olives so I only use green.
He often adds a couple of anchovies (minced with the olives etc.), because he is not vegetarian: I just increase the amount of capers.