4 c. broccoli florets
1 tbsp. olive oil
2 cloves garlic, minced
4 lg. ripe tomatoes (2 lbs.), peeled, cored, chopped
2 tbsp. golden raisins, chopped
1/8 tsp. cayenne pepper
1 1/2 tbsp. whole pine nuts or chopped almonds
6 oz. spaghetti or linguine
2 tbsp. minced parsley

(Or one 28 ounce can tomatoes, chopped with their juice).

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

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, raisins and cayenne pepper, and simmer, for 15 minutes. Add the pine nuts and simmer 5 minutes longer.

Meanwhile, cook the spaghetti, drain, and place in a large bowl. Add the cooked broccoli to the warm tomato sauce, tossing to heat through. Pour over the pasta, sprinkle with the parsley.