Ingredients for 4 servings
360 g of spaghetti
200g cooked black-eyed peas
400 g yellow cherries tomatoes in can
1 clove of garlic
1 fresh chili pepper
1 sprig of fresh rosemary
Extra virgin olive oil
Salt and pepper
In a large pan, add 4 tablespoons of extra virgin olive oil, the whole and peeled garlic clove, the chilli pepper and the rosemary sprig.
Heat over a moderate heat but without letting the garlic color for a few minutes.
Add the completely drained black-eyed peas and season. Cut the peeled tomatoes in two and incorporate them into the beans. Add salt and cook for about ten minutes. Remove the rosemary sprig and garlic.
In the meantime, bring a saucepan with plenty of water to the boil, add salt and cook the spaghetti.
Drain them a couple of minutes before the time indicated on the package. Set aside a cup of the cooking water.
Pour the spaghetti into the sauce, add one or two ladles of pasta cooking water and cook until fully cooked al dente.
Serve hot with freshly ground pepper.