Broccoli N' Tomato Pasta

• 8 ounces spaghetti, uncooked
• 2 cups broccoli florets (fresh)
• 2 large tomatoes, seeded and coarsely chopped
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil
• 1/2 cup ripe olives, sliced
• 1/2 cup fresh parsley, minced
• 1/4 cup romano cheese, grated
• 3/4 teaspoon salt
• 1/8 teaspoon pepper

1. In a large kettle or Dutch oven, bring 3 quarts water to a boil. Add spaghetti; boil, uncovered, for 5 minutes.
2. Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender.
3. Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes.
4. Drain pasta mixture; add to skillet.
5. Add remaining ingredients and toss to coat.

broccoli florets, tomatoes, garlic, red pepper, olive oil, ripe olives, fresh parsley, romano cheese, salt, pepper

Taken from www.food.com/recipe/broccoli-n-tomato-pasta-201582 (may not work)