Black-Eyed Peas 'N' Pasta |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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 sauce any time, writes Marie Malsch of Bridgman, Michigan. Ingredients:
1 cup chopped green pepper |
1/2 cup chopped onion |
1 jalapeno pepper, seeded and chopped |
3 garlic cloves, minced |
1 tablespoon olive oil |
1 can (28 ounces) crushed tomatoes |
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 |
5 cups hot cooked bow tie pasta |
Directions:
1. Saute the green pepper, onion, jalapeno and garlic in oil in a large skillet for 5 minutes or until tender. Add tomatoes; bring to a boil. Simmer, uncovered, for 10 minutes.
2. Stir in the peas, cilantro, vinegar, sugar, salt and pepper; simmer 10 minutes longer. Toss with pasta. Yield: 6 servings.
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