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Categories:
tomatoes red wine vinegar fresh basil extra-virgin olive oil butter clove garlic bread crumbs Pasta green cabbage almonds
Viewed: 40 - Published at: 6 years agoIngredients
- 2 med Tomatoes, diced
- 2 Tbsp. Red wine vinegar
- 1/4 c. Minced fresh basil
- 1/4 c. Extra virgin olive oil
- 1/4 c. Butter
- 1 x Clove garlic, chopped
- 1 1/2 c. Fresh bread crumbs
- 8 ounce Bow tie pasta
- 2 c. Shredded green cabbage
- 1/2 c. Blanched slivered almonds, toasted *
Method
- Toss together tomatoes, vinegar and basil; set aside.
- Stir together extra virgin olive oil, butter and garlic in skillet over medium heat; cook till bubbly.
- Stir in bread crumbs; cook stirring constantly, till crumbs are golden.
- Remove from heat.
- Cook pasta in large pot of boiling water according to package directions; stir in shredded cabbage during last minute of cooking.
- Drain.
- Toss pasta with tomato mix.
- Toss with bread crumb mix and almonds.
- Serve at once.
- Servings: 6
- * To toast almonds, spread in an ungreased baking pan.
- Place in 350 degree oven and bake 5 - 10 min or possibly till almonds are light brown; stir once or possibly twice to assure even browning.
- Note which almonds will continue to brown slightly after removing from oven.
