Slice the garlic thinly. Cut the bacon into 1 cm strips. Chop up the basil leaves roughly.
Heat olive oil and garlic in a pan and cook over medium heat. When it's fragrant, add the bacon and saute slowly.
Add canned tomatoes and soup stock, and simmer. Season with salt and coarsely ground black pepper. Add basil and the cooked pasta and toss.
Turn off the heat, drizzle some olive oil to finish and mix well. Transfer to a serving plate and it's done.
I made it this time with 100 g of penne. The garlic is finely chopped. The sauce coats the pasta so well and is delicious.
Story Behind this Recipe
I harvested a lot of basil from the a pot in my garden, so I tried adding some to my usual tomato sauce.
If you cook down the sauce too much, thin it out a bit with pasta cooking water. If you don't simmer the sauce enough though it will be watery. If you don't have fresh basil, substitute dried basil. If you don't like the sourness of tomato, add 1 to 2 teaspoons of sugar.