4 c. broccoli florets
1 tbsp. olive oil
2 cloves garlic, minced
4 lg. ripe tomatoes, peeled, cored and chopped or
1 lg. can tomatoes chopped with their juice
2 tbsp. golden raisins, chopped
1/8 tsp. cayenne pepper
1 1/2 tbsp. chopped almonds
6 oz. spaghetti or linguini
2 tbsp. minced parsley

In a large saucepan cook the broccoli in enough boiling unsalted water to cover until just tender, 2-3 minutes. Rinse under running cold water; drain and 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 uncovered for 15 minutes. Add the almonds and simmer 5 minutes longer.

Meanwhile, cook the spaghetti. Drain well and place in a large heated serving bowl. Add the cooked broccoli to the warm tomato sauce, tossing to heat through. Pour over the pasta and sprinkle with the parsley. Serves 4.