Preparation:
*See Green Tomato Puree recipe.
Prepare linguine or spaghetti according to package directions.
Melt butter in a heavy saucepan. Add onion; sauté‚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.
From Alice Colombo's 09/21/94 "Cook's Corner" column in "The (Louisville, KY) Courier-Journal." Pg. C |
