Broccoli n Tomato Pasta

8 oz.     uncooked spaghetti
2 cups   fresh broccoli florets
2            large tomatoes; peeled, seeded, coarsely chopped
2 cloves      garlic, minced
1/4 tsp.       crushed red pepper flakes
2 tbsp.  olive or canola oil
1/2 cup       each sliced ripe olives, minced fresh parsley
1/4 cup       grated Romano cheese
3/4 tsp.       salt
1/8 tsp.       pepper 

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