CABBAGE-TOMATO PASTA TOSS
2 medium tomatoes, peeled and diced
2 tablespoons cider or red wine vinegar
1 teaspoon dried basil
1/2 cup minced fresh parsley
8 ounces uncooked bow tie pasta
2 cups shredded cabbage
1 1/2 cups soft bread crumbs
1/2 cup slivered almonds
2 or 3 garlic cloves, minced
1/4 cup olive or vegetable oil
1/4 cup butter or margarine
In a bowl, combine the tomatoes, vinegar, basil and parsley.
Cook pasta according to package directions, adding the cabbage during
the last 2 minutes.
Meanwhile, in a skillet, sauté bread crumbs, almonds and garlic
cloves in oil and butter.
Saute 6 minutes or until golden brown.
Drain pasta and cabbage; place in a large bowl.
Add tomato and crumb mixtures.
Toss and serve immediately.