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

Cook broccoli in unsalted water until just tender 2 to 3 minutes. Rinse under cold water, drain and set aside. Heat olive oil over moderately low heat for 30 seconds; add garlic and cook until golden about 3 minutes. Add tomatoes, raisins, and cayenne pepper. Simmer uncovered, for 15 minutes. Add pine nuts and simmer 5 minutes longer. Meanwhile, cook spaghetti according to package directions, omitting salt. Drain well and place in serving bowl. Add cooked broccoli to warm tomato sauce, tossing to heat through. Pour over pasta and sprinkle with parsley. Serves 4. One serving equals 300 calories. 6 gr fat. No cholesterol. 50 mg. sodium.