1 pound medium shaped pasta, uncooked
1 tablespoon olive oil
1 medium onion, chopped
1 jalapeno, seeded and chopped
3 cloves garlic, chopped
1 green bell pepper, seeded and chopped
1 (28 ounce) can crushed tomatoes
1 (10 ounce) package frozen black-eyed peas, prepared according to package directions
1 tablespoon cider vinegar
3 tablespoons fresh cilantro, chopped
Salt and pepper to taste

Cook pasta according to package directions, drain and set aside. Heat oil in a large nonstick skillet over medium heat until hot. Add onion, jalapeno, garlic and bell pepper and saute for 3 minutes. Add tomatoes and simmer partially covered for 10 minutes, stirring occasionally. Add the black-eyed peas, vinegar and cilantro and mix well. Cover and simmer for 10 minutes. Season with salt and pepper and toss gently with pasta.

Makes 6-8 Servings
Serving Size: 12 ounces