Finely chop the other garlic clove and put it in a small processor or blender with the basil leaves and pine nuts. Pulse until finely chopped. Add the remaining olive oil and the parmesan and pulse just long enough to combine. Stir into the tomato sauce and heat for about 20–30 seconds. Fish out the whole garlic clove before serving.
© 2010 All rights reserved. Published by Murdoch Books.