Method

1. Gently heat a tablespoon of oil in a large saucepan
2. Finely chop the potato, carrots, celery, rashers, garlic and onion then add them to the pan
3. Stir regularly to stop them from sticking to the bottom of the pan
4. Cook on a low heat for 5 minutes, or until the vegetables have gone soft
5. Add the water, the stock cube and the tin of tomatoes
6. Bring to the boil and then reduce the heat
7. Simmer for 10 minutes 
8. While simmering, add the pasta and black pepper
9. Cook for another 8 to 10 minutes
10. Add the peas and keep simmering until they are hot
11. Serve and enjoy