| Linguine with Creamy Green Tomato Sauce
1 pound of Linguine or thin spaghetti
2 tablespoons of butter
1 large Sweet onion; chopped
1 1/2 cups of Green Tomato Puree
1 cup of Whipping cream
Salt, to taste
1 tablespoon of Whole black peppercorns
6 tablespoons of Chopped sun dried tomatoes
3 - 4 tablespoons of chopped parsley |
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*See Green Tomato Puree recipe. Prepare linguine or spaghetti according to package directions. Melt butter in a heavy saucepan. Add onion; sauté 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, sun dried tomatoes and parsley. Yield: 6 to 8 servings. From Alice Colombos 09/21/94 "Cooks Corner" column in "The (Louisville, KY) Courier-Journal." Pg. C6. Posted by Cathy Harned. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/greentom.zip
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