PIZZA, PASTA & RICE: BOW TIE PASTA PIQUANT

2 medium tomatoes, diced 1 1/2 cups fresh bread crumbs 2 Tablespoons red wine vinegar 8 ounces bow tie pasta 1/4 cup chopped fresh basil 2 cups shredded green cabbage 1/4 cup each olive oil and butter 1/2 cup Fisher Chef's Naturals slivered almonds, toasted 1 clove garlic, minced

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.

Yields: 6 servings

Recipe Courtesy of the Almond Board of California