Thursday, December 14, 2006

Bow Tie Pasta Piquant

2 medium tomatoes, diced
2 tbsp red wine vinegar
1/4 cup fresh basil, chopped
1/4 cup olive oil
1/4 cup butter
1 clove garlic, minced
1 1/2 cups fresh bread crumbs
8 ounces bow tie pasta
2 cups shredded green cabbage
1/2 cup blanched slivered almonds, toasted

Toss together tomatoes, vinegar and basil. Set aside.

Stir together olive oil, butter and garlic in a 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 a large pot of boiling water according to package directions. Stir in shredded cabbage during last minute of cooking. Drain. Toss pasta and cabbage with tomato mixture; then toss with bread crumb mixture and almonds. Serve at once.

Serves 6


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