| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | Almonds, Pasta | 6 | Servings | |
INGREDIENTS
| 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 * |
INSTRUCTIONS
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. See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998
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