Spicy Pappardelle With Summer Tomatoes, Cucumbers, and Oregano Recipe

Directions:

1. Core the tomatoes, cut them in half vertically, then cut each half into 8 chunks; transfer to a big serving bowl.
2. Peel onions and cut in half vertically; cut each half into very thin vertical slices.
3. Add to the tomatoes in the bowl with the cucumbers, pepper sauce, olive oil, vinegar, dried and fresh oregano, and salt to taste.
4. Set aside at room temperature for 30 minutes for the flavors to combine.
5. Bring a big pot of water to a boil; generously salt water; drop in the pappardelle.
6. Cook, stirring often, until al dente; drain pasta and toss in the bowl with the tomatoes and cucumbers; add in parsley; toss to combine and serve right away.