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Steam or blanch the broccoli until just tender, 4 to 5 minutes. Drain, run under cold water to stop the cooking process and set aside.
In a large pot of boiling salted water, cook the penne over medium-high heat, stirring occasionally until al dente, about 10 minutes.
While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and cook until softened and fragrant, about 1 minute. Do not burn. Add the walnuts, raisins, parsley, basil, marjoram, and salt and pepper to taste. Stir in the diced tomatoes with their juice, crushed tomatoes and sugar and simmer until the liquid reduces slightly. Add the cooked broccoli and toss to heat.
When the pasta is cooked, drain well and return to the pot. Add the broccoli mixture and toss gently to combine. Serve hot.
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