Yield: 6 Servings
|2 mediums||Tomatoes; diced|
|2 tablespoons||Red wine vinegar|
|¼ cup||Chopped fresh basil|
|¼ cup||Olive oil|
|1 \N||Clove garlic; minced|
|1½ cup||Fresh bread crumbs|
|8 ounces||Bow tie pasta|
|2 cups||Shredded green cabbage|
|½ 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.
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998