Trim broccoli and cut florets into 1 x 1/2 inch pieces.

Peel broccoli stems and cut into 1/2 inch pieces.

Bring a large pot of salted water to a boil.

Cook broccoli in boiling water until just tender, about 5-7 minutes.

Drain broccoli and plunge into ice water to stop cooking.

Drain broccoli again and pat dry.

In a large skillet, combine extra virgin olive oil and flattened/peeled garlic cloves.

Cook over low heat until garlic is golden, about 4 minutes.

Remove and discard garlic cloves.

Add peeled, seeded, and coarsely minced tomatoes and salt to the skillet.

Increase heat to medium-low and cook for 10 minutes, stirring occasionally.

Add raisins and pine nuts to the skillet and cook for 5 minutes, stirring occasionally.

Add the cooked broccoli to the skillet and mix until heated through.

Meanwhile, cook penne and rotelle pasta in separate large saucepans of boiling salted water until just tender but firm to the bite (al dente).

Drain the pasta well.

Combine the cooked pasta in a large heated bowl.

Fold in the sauce and chopped Italian parsley.

Serve the pasta immediately.