1 lb. 5 oz. spaghetti
2 lb. broccoli, fresh or frozen
2 cloves crushed garlic
6 tbsp. olive oil
1 3/4 lb. fresh tomatoes, skinned & chopped
3 oz. raisins
2 tbsp. chopped parsley
1 oz. mixed chopped nuts

Wash the broccoli in salt water and break up into small florets (frozen broccoli can be cooked straight from the package). Boil a large pot of salted water for the pasta and another smaller one for the broccoli. Fry the garlic in the oil until golden, add the tomatoes and cook gently for 10 minutes. Add the nuts and raisins and let this simmer while you cook the broccoli and the pasta, until both are just tender (about 10 minutes each). Drain both.

Put the pasta in a warm bowl, top with the broccoli and then pour the sauce on top. Sprinkle with parsley before serving.