1 pound Bow Ties, Wagon Wheels, or other medium pasta shape, uncooked
1 tablespoon vegetable oil
1 medium onion, chopped
1 jalapeño pepper, seeded and chopped
OR
1/2 teaspoon dried jalapeño flakes
3 cloves garlic, chopped
1 green bell pepper, seeded and chopped
1 28-ounce can crushed tomatoes
1 10-ounce package frozen black-eyed peas, prepared according to directions
OR
1 16-ounce can black-eyed peas, rinsed and drained
1 tablespoon cider vinegar
3 tablespoons chopped fresh cilantro
OR
1 tablespoon dried cilantro
Salt and black pepper, to taste
Servings: 8
Cook pasta according to package directions; drain. In large sauté pan, heat oil over medium heat. Sauté the onion, jalapeño, garlic and pepper until softened, about three minutes. Add tomatoes. Simmer 10 minutes partially covered. Stir occasionally. Add the black-eyed peas, vinegar and cilantro. Cover and simmer an additional 10 minutes. Season with salt and black pepper. Toss gently with cooked pasta and serve immediately.
Serves 6-8
Servings: 8
1 tablespoon vegetable oil
1 medium onion, chopped
1 jalapeño pepper, seeded and chopped
OR
1/2 teaspoon dried jalapeño flakes
3 cloves garlic, chopped
1 green bell pepper, seeded and chopped
1 28-ounce can crushed tomatoes
1 10-ounce package frozen black-eyed peas, prepared according to directions
OR
1 16-ounce can black-eyed peas, rinsed and drained
1 tablespoon cider vinegar
3 tablespoons chopped fresh cilantro
OR
1 tablespoon dried cilantro
Salt and black pepper, to taste
Servings: 8
Cook pasta according to package directions; drain. In large sauté pan, heat oil over medium heat. Sauté the onion, jalapeño, garlic and pepper until softened, about three minutes. Add tomatoes. Simmer 10 minutes partially covered. Stir occasionally. Add the black-eyed peas, vinegar and cilantro. Cover and simmer an additional 10 minutes. Season with salt and black pepper. Toss gently with cooked pasta and serve immediately.
Serves 6-8
Servings: 8
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