Black-Eyed Peas ‘n’ Pasta
Tradition has it that if you eat black-eyed peas on New Year's Day, you'll enjoy prosperity all year through—but I serve this tasty combination of pasta, peas and tangy tomatoes anytime. —Marie Malsch, Bridgman, Michigan
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped green pepper
- 1/2 cup chopped onion
- 1 jalapeno pepper, seeded and chopped
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 8 ounces uncooked bow tie pasta (about 3 cups)
- 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
- 1 to 3 tablespoons minced fresh cilantro
- 1 teaspoon cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/8 teaspoon pepper
Reviews
Tried it tonight for the first time. I didnt use the jalapeno pepper, I used a can of chopped green chillies instead. It made the dish spicy, but we all liked it. I think next time I will try without the chillies though and see how it tastes. :) We all had seconds.