- 1 cup chopped green pepper
- 1/2 cup chopped onion
- 1 jalapeno pepper, seeded and chopped
- 3 garlic cloves, minced
- 1 tablespoon olive or canola oil
- 1 (28 ounce) can crushed tomatoes
- 1 (15.5 ounce) can black-eyed peas, rinsed and drained
- 1 tablespoon minced fresh cilantro
- 1 teaspoon cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 5 cups hot cooked bow tie pasta
- In a large skillet, saute green pepper, onion, jalapeno and garlic in oil for 5 minutes or until tender. Add tomatoes; bring to a boil. Simmer, uncovered, for 10 minutes. Stir in peas, cilantro, vinegar, sugar, salt and pepper; simmer 10 minutes longer. Toss with pasta and serve immediately.