*  Exported from  MasterCook  *
 
                    Pasta with Creamy Green Tomato Sauce
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Harned 1994                      Main Dish
                 Pasta                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Linguine or thin spaghetti
    2      tablespoons   Butter
    1      large         Sweet onion -- chopped
    1 1/2  cups          Green tomato puree*
    1      cup           Whipping cream
                         Salt -- to taste
    1      tablespoon    Whole black peppercorns
    6      tablespoons   Chopped sundried tomatoes -- - (to 8 tb.)
    3                    To 4 tb. chopped parsley
 
 *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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