Black-Eyed Peas 'n' Pasta

This one was originally found in a book of "easy" recipes for "beginners", but I've simplified it further.

At least I think I did. There may have been a misprint in the instructions, or my understanding is flawed, so future updates may be required.

1 tablespoon of olive oil

1 cup of green pepper, chopped

1/2 cup of chopped onion

1 jalapeno pepper, chopped

2 garlic cloves, minced

1 can crushed tomatoes

3 cups of bow tie pasta (uncooked)

1 can of black-eyed peas 

1 teaspoon sugar

Salt and pepper to taste.


Warm the oil in a large pan.

Cook the onion, pepper, garlic and jalapeno until the onion is soft.

Add the tomatoes and simmer for about 10 minutes, uncovered.

While that's going on, start cooking your pasta. 

After the simmering period, add your remaining ingredient to the tomato mixture and bring to a boil. 

Strain your pasta, add it into the sauce mixture, and give it all a good mix. 

The original recipe called for a couple of ingredients that I was reluctant to include. They are...

--Cilantro (1 to 3 tablespoons), avoided because I loathe it.
--1 teaspoon of cider vinegar, because the crushed tomatoes normally are plenty acidic, so it seemed like overkill.

No call for a generic Cajun spice blend but I might give it a couple of shakes and see if that improves things.