Ingredients
1 tablespoon olive oil1 cup chopped green pepper1/2 cup chopped onion1 jalapeno pepper, seeded and chopped3 garlic cloves, minced1 can (28 ounces) crushed tomatoes8 ounces uncooked bow tie pasta (about 3 cups)1 can (15-1/2 ounces) black-eyed peas, rinsed and drained1 to 3 tablespoons minced fresh cilantro1 teaspoon cider vinegar1 teaspoon sugar1 teaspoon salt1/8 teaspoon pepper
Preparation
In a large skillet, heat oil over medium-high heat; saute green pepper, onion, jalapeno and garlic until onion is tender. Add tomatoes; bring to a boil. Simmer, uncovered, 10 minutes.
Meanwhile, in a 6-qt. stockpot, cook pasta according to package directions.
Add remaining ingredients to tomato mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Drain pasta; return to pot. Stir in black-eyed pea mixture.
