Title: Bow tie pasta piquant
 Categories: Almonds, Pasta
      Yield: 6 Servings
 
      2 md Tomatoes; diced
      2 tb Red wine vinegar
    1/4 c  Chopped fresh basil
    1/4 c  Olive oil
    1/4 c  Butter
      1    Clove garlic; minced
  1 1/2 c  Fresh bread crumbs
      8 oz Bow tie pasta
      2 c  Shredded green cabbage
    1/2 c  Blanched slivered almonds;
           -toasted *
 
  Toss together tomatoes, vinegar and basil; set aside. Stir together
  olive oil, butter and garlic in 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 large pot of
  boiling water according to package directions; stir in shredded
  cabbage during last minute of cooking. Drain. Toss pasta with tomato
  mixture. Toss with bread crumb mixture and almonds. Serve at once.
  
  Servings: 6
  
  * To toast almonds, spread in an ungreased baking pan. Place in 350
  degree oven and bake 5 to 10 minutes or until almonds are light
  brown; stir once or twice to assure even browning. Note that almonds
  will continue to brown slightly after removing from oven.