Pasta With Creamy Green Tomato Sauce Recipe - Cooking Index
1 lb | 454g / 16oz | Linguine or thin spaghetti |
2 tablespoons | 30ml | Butter |
1 tablespoon | 15ml | Sweet onion - chopped (large) |
1 1/2 cups | 355ml | Green tomato puree* |
1 cup | 237ml | Whipping cream |
Salt - to taste | ||
1 tablespoon | 15ml | Whole black peppercorns |
6 tablespoons | 90ml | Chopped sundried tomatoes - - (to 8 tb.) |
3 tablespoons | 45ml | Chopped parsley - up to 4 |
*See Green Tomato Puree recipe.
Prepare linguine or spaghetti according to package directions.
Melt butter in a heavy saucepan. Add onion; saute until transparent. Add green tomato puree and whipping cream. Salt to taste. Simmer until sauce is thickened. While sauce is cooking, coarsely crush peppercorns in a mortar with a pestle.
Drain linguine or spaghetti. Toss with sauce. Sprinkle each serving with crushed peppercorns, sundried tomatoes and parsley.
Yield: 6 to 8 servings.
From Alice Colombo's 09/21/94 "Cook's Corner" column in "The (Louisville, KY) Courier-Journal." Pg. C6. Posted by Cathy Harned.
Source:
Hot Pasta, by Hugh Carpenter and Teri Sandison
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