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2 medium tomatoes, diced
2 Tbs red wine vinegar
1/4 cup chopped fresh basil
1/4 cup olive oil
1/4 cup Butter
1 clove garlic, minced
1 1/2 cups fresh bread crumbs
8 oz bow tie pasta
2 cups shredded green cabbage
1/2 cup blanched slivered almonds, toasted
Toss together tomatoes, vinegar and basil; set aside.
Stir together olive oil, butter and garlic in skillet over medium heat; cook until bubbly. Stir in bread crumbs; cook stirring constantly, until crumbs are golden brown. Remove from heat.
Cook pasta in large pot of boiling water according to package directions; stir in shredded cabbage during last minute of cooking. Drain.
Toss pasta with tomato mixture. Toss with bread crumb mixture and almonds. Serve at once.
Servings: 6
2 Tbs red wine vinegar
1/4 cup chopped fresh basil
1/4 cup olive oil
1/4 cup Butter
1 clove garlic, minced
1 1/2 cups fresh bread crumbs
8 oz bow tie pasta
2 cups shredded green cabbage
1/2 cup blanched slivered almonds, toasted
Toss together tomatoes, vinegar and basil; set aside.
Stir together olive oil, butter and garlic in skillet over medium heat; cook until bubbly. Stir in bread crumbs; cook stirring constantly, until crumbs are golden brown. Remove from heat.
Cook pasta in large pot of boiling water according to package directions; stir in shredded cabbage during last minute of cooking. Drain.
Toss pasta with tomato mixture. Toss with bread crumb mixture and almonds. Serve at once.
Servings: 6
