Pasta With Creamy Green Tomato Sauce

Recipe Ingredients

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

Recipe Instructions

*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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