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Pasta With Creamy Green Tomato Sauce

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      Title: PASTA WITH CREAMY GREEN TOMATO SAUCE
 Categories: Harned 1994, Main dish, Pasta, Vegetables
      Yield: 6 Servings
 
      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
 
  *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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