Spicy Pappardelle With Summer Tomatoes, Cucumbers, and Oregano

Name: Spicy Pappardelle With Summer Tomatoes, Cucumbers, and Oregano
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 8 medium fresh ripe juicy tomatoes; 2 small red onions; 8 kirby cucumbers, skin on, coarsely chopped; 2 -4 teaspoons scotch bonnet pepper sauce; 2/3 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; 1/2 cup chopped fresh flat-leaf parsley

Submitted by ratherbeswimmin

"Another pasta w/ fresh vegetables sauce. The garden is overflowing."

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Ready In:: 1hr 15mins
Ingredients:: 11
Serves:: 6

ingredients

8 medium fresh ripe juicy tomatoes
2 small red onions
8 kirby cucumbers, skin on, coarsely chopped
2 -4 teaspoons scotch bonnet pepper sauce
²⁄₃ 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
¹⁄₂ cup chopped fresh flat-leaf parsley

directions

Core the tomatoes, cut them in half vertically, then cut each half into 8 chunks; transfer to a big serving bowl.
Peel onions and cut in half vertically; cut each half into very thin vertical slices.
Add to the tomatoes in the bowl with the cucumbers, pepper sauce, olive oil, vinegar, dried and fresh oregano, and salt to taste.
Set aside at room temperature for 30 minutes for the flavors to combine.
Bring a big pot of water to a boil; generously salt water; drop in the pappardelle.
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.