Oil and Garlic Sauce
6 tbsp olive oil
12 cloves garlic
1 cup chicken broth
fat removed
2 tsp lemon zest
6 tbsp fresh lemon juice
6 tbsp onion
2 tsp Italian parsley
2 tsp salt
freshly ground black pepper
1/2 tsp
5 tbsp Parmigiano-Reggiano
  • large skillet
Another sauce we liked to make, particularly when we had company coming, was a warm olive oil and garlic dressing. It's especially good on freshly made pasta and more delicate noodles like spaghettini or capellini. Grandpop Trigiani loved to toss pasta with oil and garlic. This was also perfect for a quick lunch, with some cold chicken or pork chops on the side.
Heat the oil in a large skillet over low heat.
When it's hot add the garlic and cook for about 5 minutes.
Add the broth, lemon zest, lemon juice, onions, parsley, salt, and pepper, and cook for about a minute.
Toss over the pasta and sprinkle with the Parmigiano. Serve.
source: Adriana and Mary Trigiani's Cooking with My Sisters
A Tip from Pia: If you're having a large buffet-style dinner party, or even a cocktail party, you can still serve pasta - just avoid the long versions that are difficult to use.

A Tip from Mary: When it comes to herbs and seasonings, I use fresh. The dried herbs are often all you can find in some parts of the country, but if possible, always go for a few cloves of fresh garlic, shred some basil, chop some oregano, and use sea salt.