| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Harned 1994, Main dish, Pasta, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | lb | Linguine or thin spaghetti |
| 2 | tb | Butter |
| 1 | lg | Sweet onion; chopped |
| 1 1/2 | c | Green tomato puree* |
| 1 | c | Whipping cream |
| Salt; to taste | ||
| 1 | tb | Whole black peppercorns |
| 6 | tb | Chopped sundried tomatoes (to 8 tb.) |
| 3 | To 4 tb. chopped parsley |
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/greentom.zip
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