1 lb. fresh broccoli
Salt to taste
2 lg. ripe tomatoes
1/2 lb. spaghetti
1/4 c. extra virgin olive oil
2 cloves garlic, finely chopped
12 Nicoise olives, pitted or 6 Kalomate olives, pitted and quartered
1/2 c. chopped parsley
Black pepper
Freshly grated Romano or Parmesan cheese

Cut broccoli into small flowerets with an inch of stem. Peel and dice rest of stems.

In large pot of boiling water, submerge tomatoes for 10 seconds, remove, peel, and seed and cut into large pieces. Cook broccoli in same water for 3 to 4 minutes until just tender. Remove and plunge into cold water to stop cooking and retain bright green color. Drain and set aside. Cook spaghetti in same water.

While pasta cooks, heat oil in skillet, add diced garlic and tomato pieces. Cook 5 to 6 minutes. When pasta is almost done, return broccoli to pot of boiling water to reheat.

Drain pasta and broccoli, add tomato pieces, olives and parsley. Pour all ingredients into heated bowl, sprinkle with cheese and serve. Serves 2 to 3 generously. Reheats well in microwave. Low calorie and delicious.