Spicy Pappardelle With Summer Tomatoes, Cucumbers, and Oregano

• 8 medium fresh ripe juicy tomatoes
• 2 small red onions
• 8 kirby cucumbers, skin on, coarsely chopped
• 2 -4 teaspoons scotch bonnet pepper sauce
• 23 cup extra virgin olive oil
• 4 teaspoons red wine vinegar
• 2 teaspoons dried oregano
• 2 tablespoons fresh oregano leaves or 2 tablespoons marjoram leaves
• 1 -2 teaspoon sea salt
• 1 lb dried pappardelle pasta
• 12 cup chopped fresh flat-leaf parsley

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.

fresh ripe juicy tomatoes, red onions, kirby cucumbers, extra virgin olive oil, red wine vinegar, oregano, oregano, salt, pasta, parsley

Taken from www.food.com/recipe/spicy-pappardelle-with-summer-tomatoes-cucumbers-and-oregano-246041 (may not work)