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Pasta with creamy green tomato sauce

Yield: 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.

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