Ingredients
3 quarts water8 ounces uncooked spaghetti2 cups fresh broccoli florets2 large tomatoes, peeled, seeded and coarsely chopped2 garlic cloves, minced1/4 to 1/2 teaspoon crushed red pepper flakes2 tablespoons olive oil1/2 cup sliced ripe olives1/2 cup minced fresh parsley1/4 cup grated Romano cheese3/4 teaspoon salt1/8 teaspoon pepper
Preparation
In a large skillet or Dutch oven, bring water to a boil. Add spaghetti; boil, uncovered, for 5 minutes. Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender.
Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes. Drain pasta mixture; add to the skillet. Add remaining ingredients and toss to coat.
