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.