Add the sun-dried tomatoes to a large saucepan of boiling water; cook for 5 minutes or until softened. Remove with a slotted spoon and when cool enough to handle, chop coarsely.
Add the broccolini to the boiling water and cook for 4 minutes or until crisp-tender. Transfer with a slotted spoon to a colander.
Meanwhile, heat the oil in a large frying pan over low heat. Add the garlic and chilli and cook for 3 minutes. Add the tomatoes, broccolini, tomato paste, a pinch each of salt and pepper, the sultanas, if using, and the reserved cooking liquid. Cook, stirring, for 4 minutes or until heated through and tender.
Cook the pasta in a large saucepan of boiling water according to the packet directions, until firm-tender. Drain, then turn into a large serving bowl. Stir in the sauce and serve with the Parmesan cheese.
Did you know?
*Spinach is loaded with beta-carotene, folate, vitamin C and lutein, the phytochemical that helps keep your eyes healthy. *Other greens that are nutrition powerhouses include beetroot and turnip leaves, which are considerably more nutritious than their roots when it comes to vitamin C, beta-carotene, calcium, iron and folate.