Ripe tomatoes/1 large can low sodium tomatoes, chopped, with their juice
4 Large, peeled, cored, and chopped
2 Tablespoon, chopped
Whole pine nuts/Chopped almonds
1 1⁄2 Tablespoon
In a large saucepan, cook the broccoli in enough boiling unsalted water to cover until just tender 2 to 3 minutes.
Rinse under cold running 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 pine nuts and simmer 5 minutes longer.
Meanwhile, cook the spaghetti according to package directions, omitting the salt.
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.