Spicy Pappardelle With Summer Tomatoes, Cucumbers, and Oregano

1. 1

   Core the tomatoes, cut them in half vertically, then cut each half into 8 chunks; transfer to a big serving bowl.

2. 2

   Peel onions and cut in half vertically; cut each half into very thin vertical slices.

3. 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. 4

   Set aside at room temperature for 30 minutes for the flavors to combine.

5. 5

   Bring a big pot of water to a boil; generously salt water; drop in the pappardelle.

6. 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.

* Per serving · 4 servings · Values may vary.