- salt (optional), for cooking the pasta
- 8 ounces medium-size pasta shells or bow ties
- 1 can (28 ounces) diced tomatoes with green pepper and onion, drained
- 1 can (15.5 to 16 ounces) black-eyed peas, drained
- 2 tablespoons olive oil
- 2 cloves garlic, crushed in a garlic press
- Pinch of cayenne pepper
- ½ cup pre-crumbled feta cheese
- ½ cup crumbled already-cooked bacon (about 8 slices, optional; see Note)
- 3 tablespoons chopped fresh parsley
- 1.Bring a large pot of water to a boil over high heat. Add salt, if using, and stir in the pasta shells. Reduce the heat to medium-high and cook the shells, uncovered, until al dente, 8 minutes.
- 2.Meanwhile, place the tomatoes, black-eyed peas, olive oil, garlic, and cayenne in a large mixing or serving bowl and stir to combine.
- 3.Drain the pasta shells well in a colander, shaking it a few times to remove any water that might still cling to the pasta. Transfer the shells to the mixing bowl and stir to combine well. Serve topped with the feta cheese, bacon, if using, and parsley.
- 3.Drain the pasta shells well in a colander, shaking it a few times to remove any water that might still cling to the pasta. Transfer the shells to the mixing bowl and stir to combine well. Serve topped with the feta cheese, bacon, if using, and parsley.