Bow tie pasta piquant
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Tomatoes; diced |
| 2 | tablespoons | Red wine vinegar |
| ¼ | cup | Chopped fresh basil |
| ¼ | cup | Olive oil |
| ¼ | cup | Butter |
| 1 | Clove garlic; minced | |
| 1½ | cup | Fresh bread crumbs |
| 8 | ounces | Bow tie pasta |
| 2 | cups | Shredded green cabbage |
| ½ | cup | Blanched slivered almonds; toasted * |
Directions
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
* 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