- 2 medium tomatoes, peeled and diced
- 2 tablespoons red wine vinegar
- 1 teaspoon dried basil
- 1/2 cup minced fresh parsley
- 8 ounces bow tie pasta, uncooked
- 2 cups shredded cabbage
- 1 1/2 cups soft bread crumbs
- 1/2 cup slivered almonds
- 2 cloves garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup butter
- In a 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 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 and serve immediately.