Title: Pasta with Creamy Green Tomato Sauce
Categories: Entree Pasta Vegetable
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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