Cabbage Tomato Pasta Toss

[Guest guest]

Cabbage Tomato Pasta Toss

 

2 medium tomatoes, peeled and diced

2 Tbs. cider

or red wine vinegar

1 tsp. dried basil

1/2 cup minced fresh parsley

8

oz. uncooked bow tie pasta

2 cups shredded cabbage

1-1/2 cups soft bread

crumbs

1/2 cup slivered almonds

2 to 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, 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.

Yield: 6

servings.

 

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