Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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