Pasta Hoppin' John

Serves 6 to 8

1 pound Bow Ties, Wagon Wheels or other medium pasta shape, uncooked
1 tbsp. vegetable oil
1 medium onion, chopped
1 jalapeño pepper, seeded and chopped or 1/2 tsp. dried jalapeño flakes
3 cloves garlic, chopped
1 green bell pepper, seeded and chopped
1 28-oz. can crushed tomatoes
1 10-oz. package frozen black-eyed peas, prepared according to directions, or 1 16-oz. can black-eyed peas, rinsed and drained
1 tbsp. cider vinegar
3 tbsp. chopped fresh cilantro, or 1 tbsp. dried cilantro
Salt and black pepper to taste

Cook pasta according to package directions; drain. In large sauté pan, heat oil over medium heat. Sauté the onion, jalapeño, garlic and pepper until softened, about three minutes. Add tomatoes. Simmer 10 minutes partially covered. Stir occasionally. Add the black-eyed peas, vinegar and cilantro. Cover and simmer an additional 10 minutes. Season with salt and black pepper. Toss gently with cooked pasta and serve immediately.