There are many ways you can keep your kitchen cool with no-cook pasta sauces that require just a few ingredients. Here are some combinations. All make enough for eight ounces of cooked pasta. Reserve 1 cup of the pasta water before draining the pasta. You might need it to get the right saucy consistency.

TUNA AND WHITE BEAN SAUCE: 1 can of olive oil-packed tuna, undrained; 1 teaspoon minced garlic; 1 large tomato or 3 Roma tomatoes, diced; 1 can white beans, rinsed and drained; 2 tablespoons freshly squeezed lemon juice; salt and freshly ground black pepper, to taste.

GOAT CHEESE AND SUN-DRIED TOMATO SAUCE: 4 ounces soft goat cheese, crumbled; 1 7-ounce jar sun-dried tomatoes packed in olive oil, undrained; 1/4 cup each chopped fresh basil and Italian parsley; salt and freshly ground black pepper, to taste.

GORGONZOLA AND WALNUT SAUCE: 4 ounces gorgonzola cheese, crumbled; 3 ounces cream cheese, cut into small cubes; 1/2 cup chopped walnuts; 2 tablespoons chopped fresh parsley; salt and freshly ground black pepper, to taste.

ARUGULA OR SPINACH SAUCE: 2 cups baby arugula or spinach; 1/2 cup chopped fresh parsley; 1/4 cup olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon dried basil; freshly grated Parmesan cheese; salt and freshly ground black pepper, to taste. (Note: The hot pasta will wilt the arugula or spinach.)

SHRIMP AND FETA SAUCE: 1/2 pound cooked, peeled and deveined medium shrimp; 4 ounces feta cheese, crumbled; 1 large or 3 Roma tomatoes, chopped; 2 tablespoons olive oil; 1 tablespoon chopped fresh parsley; 1 teaspoon ground dried oregano; 1 teaspoon minced garlic; salt and freshly ground black pepper, to taste.

BALSAMIC VINEGAR TOMATO SAUCE: 2 large ripe tomatoes or 4 Roma tomatoes; 1 bunch fresh basil; chopped, 1/4 cup balsamic vinegar; 1 tablespoon olive oil; 1 teaspoon minced garlic; 1 teaspoon dried oregano; freshly grated parmesan cheese; salt and freshly ground black pepper, to taste.