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salt pasta shells tomatoes black-eyed peas olive oil garlic cayenne pepper Feta cheese crumbled already parsley
Viewed: 35 - Published at: 8 years agoIngredients
- salt (optional), for cooking the pasta
- 8 ounces medium-size pasta shells or bow ties
- 1 can (28 ounces) diced tomatoes with green pepper and onion, drained
- 1 can (15.5 to 16 ounces) black-eyed peas, drained
- 2 tablespoons olive oil
- 2 cloves garlic, crushed in a garlic press
- Pinch of cayenne pepper
- 1/2 cup pre-crumbled feta cheese
- 1/2 cup crumbled already-cooked bacon (about 8 slices, optional; see Note)
- 3 tablespoons chopped fresh parsley
Method
- Bring a large pot of water to a boil over high heat.
- Add salt, if using, and stir in the pasta shells.
- Reduce the heat to medium-high and cook the shells, uncovered, until al dente, 8 minutes.
- Meanwhile, place the tomatoes, black-eyed peas, olive oil, garlic, and cayenne in a large mixing or serving bowl and stir to combine.
- Drain the pasta shells well in a colander, shaking it a few times to remove any water that might still cling to the pasta.
- Transfer the shells to the mixing bowl and stir to combine well.
- Serve topped with the feta cheese, bacon, if using, and parsley.
