1 lb. orcecchiette pasta, cooked "al dente", drained 1/4 cup extra virgin olive oil 4 cloves garlic, slivered pinch of red pepper flakes 1/4 cup pine nuts 1/2 cup golden raisins 1/4 cup coarsely chopped sun dried tomatoes in olive oil 2 lbs. broccoli, ends trimmed and cut into flowerettes 2 cups chicken or vegetable broth 1/2 tsp. salt 1/2 cup grated Romano cheese
Set cooked pasta aside. In large skillet heat olive oil and saute garlic until fragrant over medium heat, about 1 minutes. Add red pepper flakes, pine nuts, raisins and sun dried tomatoes. Cook 1 minute. Add broccoli, broth and salt. Cover skillet and cook 5 minutes until broccoli is tender and bright green, stirring often. Add pasta to skillet, toss well and cook until heated through, about 2-3 minutes. Transfer to a serving platter and top with grated cheese. Serve at once. Serves 4-6.