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.