Pasta with creamy green tomato sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Linguine or thin spaghetti |
| 2 | tablespoons | Butter |
| 1 | large | Sweet onion; chopped |
| 1½ | cup | 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 | |
Directions
*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.
From: Cathy Harned Date: 09-26-94