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Bow Tie Pasta Piquant

Bow Tie Pasta Piquant


  • 2 medium tomatoes, diced
  • 2 tablespoons red wine vinegar
  • 1/4 cup chopped fresh basil
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1 clove garlic, minced
  • 1 1/2 cups fresh bread crumbs
  • 8 oz bow tie pasta
  • 2 cups shredded green cabbage
  • 1/2 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.

Nutritional Analysis

Per serving for 6 servings:

Calories 480
Fat 25g
Saturated 6g
Monounsaturated 14g
Polyunsaturated 3.2g
Carb 55g
Protein 12g
Cholesterol 20mg
Fiber 5g
Calcium 114mg
Magnesium 71mg
Sodium 294mg
Potassium 338mg
Vitamin E 4.5mg*

* Total Alpha-Tocopherol Equivalents

Courtesy of the Almond Board of California