4 c. broccoli florets (1 med. size head)
1 tbsp. olive oil
2 cloves garlic, minced
4 lg. ripe tomatoes (about 2 lbs.), peeled, cored & 1 lg. (28 oz.) can low sodium tomatoes, chopped with their juice
1/8 tsp. cayenne pepper
1 1/2 tbsp. whole pine nuts or chopped almonds
6 oz. spaghetti or linguini
2 tbsp. minced parsley

1. In a large saucepan, cook the broccoli in enough boiling unsalted water to cover until just tender 2 to 3 minutes. Rinse under cold running water, drain; and set aside.

2. In another large saucepan, heat the olive oil over moderately low heat for 30 seconds; add the garlic and cook uncovered until golden, about 3 minutes. Add the tomatoes and cayenne pepper, and simmer, uncovered for 15 minutes. Add the pine nuts and almonds and simmer 5 minutes longer.

3. Meanwhile, cook the spaghetti according to package directions, omitting the salt. Drain well and place in a large heated serving bowl.

4. Add the cooked broccoli to the warm tomato sauce, tossing to heat through. Pour over the pasta and sprinkle with the parsley.