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From the “Oil and Butter” category of pasta sauces:
1 cup chicken stock, warmed
2 Tbsp olive oil
2 Tbsp minced sweet or mildly hot pepper
1 tsp dried basil
3 cloves garlic
1/2 tsp freshly ground black pepper
Place all ingredients in a food processor (or blender) and process until liquefied. Let the mixture rest at room temperature all day (in a pinch, let it rest at least 30 minutes). Toss into cooked pasta and serve.
Recommended pasta: String types