Ingredients
2 medium tomatoes, peeled and diced2 tablespoons red wine vinegar1 teaspoon dried basil1/2 cup minced fresh parsley8 ounces uncooked bow tie pasta2 cups shredded cabbage1-1/2 cups soft bread crumbs1/2 cup slivered almonds2 to 3 garlic cloves, minced1/4 cup olive oil1/4 cup butter
Preparation
In a large bowl, combine the tomatoes, vinegar, basil and parsley; set aside. Cook pasta according to package directions, adding the cabbage during the last 2 minutes.
Meanwhile, in a skillet, saute the bread crumbs, almonds and garlic in oil and butter for 6 minutes or until golden brown.
Drain pasta and cabbage; place in a large bowl. Add tomato and crumb mixtures; toss.
