• In large pot of boiling salted water, prepare pasta according to package directions. Drain, reserving 1/2 cup cooking water; set aside.
• Meanwhile, heat 2 tbsp olive oil in large sauté pan set over medium-high heat. Stir in broccoli and half of the garlic; cover and cook for 2 minutes. Add 1 tbsp water; cover and cook for 2 minutes or until broccoli is bright green. Transfer to plate; set aside.
• Stir together tomatoes, remaining olive oil, remaining garlic, and salt and pepper in sauté pan; cover and bring to boil over medium-high heat. Uncover; reduce heat to medium-low. Cook, stirring occasionally, for 5 minutes or until tomatoes are softened. Crush some of the tomatoes with back of large spoon.
• Toss pasta, broccoli, raisins, olives and capers with tomato mixture (if sauce is too thick, add just enough reserved water for desired consistency). Sprinkle each serving with pine nuts and Parmesan.

Tip:  To make this recipe vegan and gluten free, omit the parmesan cheese.

Recipe Provided by Chef Sharon Sanders