½ cup extra virgin olive oil
8 cloves garlic, very thinly sliced
¼ cup finely chopped fresh basil
3 tomatoes, peeled, seeded and diced fine.
Sea salt and freshly ground black pepper to taste
¼ cup dry white wine
½ cup chicken stock
1 lb. pasta
Heat a pot of water to cook pasta. Heat olive oil at low to medium temperature in a large skillet. Add the garlic and gently roast on low to medium heat, be very careful not to brown garlic. This should take approximately 4 to 5 minutes. Add the basil, tomato, salt and pepper. Now add the wine raising the heat slightly and cook for about 1 minute. Pour in chicken stock and cook until sauce reduces to a gravy-like consistency, raising the heat again if necessary. At this point reduce heat to low. Drop the pasta into the boiling water and cook per instructions. Drain pasta, toss in sauce and serve.
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