2 3/4 lbs. broccoli, trimmed
1 c. olive oil
5 lg. garlic cloves, flattened and peeled
4 lbs. tomatoes, peeled, seeded and coarsely chopped
Salt
1 c. raisins
1 c. pine nuts
1 lg. penne or other short tubular pasta
1 lb. rotelle or fusilli pasta
1 c. loosely packed whole Italian parsley leaves

Cut broccoli florets into 1 x 1/2 inch pieces. Peel broccoli stems and cut into 1/2 inch pieces. Cook broccoli in large pan of boiling salted water until just tender, 5 to 7 minutes. Drain; plunge in ice water to cool. Drain and pat dry.

Combine oil and garlic in heavy large skillet over low heat. Cook until garlic is golden brown, about 4 minutes. discard garlic. Add tomatoes and salt to skillet, increase heat to medium low and cook 10 minutes, stirring occasionally. Add raisins and pine nuts and cook 5 minutes, stirring occasionally. Add raisins and pine nuts and cook 5 minutes. Add broccoli and mix until heated through.

Meanwhile, cook penne and rotelle in separate large saucepans of boiling salted water until just tender but firm to bite. Drain well. Combine in large heated bowl. Mix in sauce and parsley. Serve pasta immediately.