Recipe - Bow Tie Pasta Piquant

2 md Tomatoes; minced
2 tablespoon Red wine vinegar
One fourth cup Chopped fresh basil
One fourth cup Olive oil
One fourth cup Butter
1 Clove garlic; minced
1 One half cup Fresh bread crumbs
8 ounce Bow tie pasta
2 cup Shredded green cabbage
One half cup 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.