4 c. broccoli florets
1 tbsp. olive oil
2 cloves garlic, minced
4 lg. ripe tomatoes, peeled and chopped or 1 lg. can low-sodium tomatoes with
juice
1/8 tsp. cayenne pepper
1 1/2 tbsp. pine nuts or chopped almonds
8 oz. linguine
2 tbsp. minced parsley

1. In large saucepan, cook broccoli until just tender. Drain, set aside.

2. In another saucepan, heat olive oil, add garlic and cook, uncovered until golden. Add tomatoes and cayenne pepper; simmer, uncovered for 15 minutes. Add the nuts; simmer 5 minutes longer.

3. Meanwhile, cook pasta according to directions. Drain, place in large bowl.

4. Add the cooked broccoli to the tomato sauce. Pour over the pasta; sprinkle with parsley.