| 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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