5 large ripe tomatoes (about 2 pounds), peeled, cored, and chopped,
OR 1 large (28 ounce) can low-sodium tomatoes, chopped, with their juice
3 tablespoons golden raisins, chopped
1/8 teaspoon cayenne pepper
2 tablespoons whole pine nuts or chopped almonds
3 tablespoons minced parsley
Directions
Make fettuccine and set aside
In a large saucepan, cook the broccoli in enough boiling unsalted water to cover until just tender, about 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, 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.
