Recipe - Pasta With Creamy Green Tomato Sauce

1 pound Linguine or thin spaghetti
2 tablespoon Butter
1 lg Sweet onion; chopped
1 One half cup Green tomato puree*
1 cup Whipping cream
Salt; to taste
1 tablespoon Whole black peppercorns
6 tablespoon 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) CourierJournal." Pg. C6. Posted by Cathy Harned.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/greentom.zip