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.
Set aside. 
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.  

Serves:  6