5 10 2011

Since 1970, Giardini Naxos has become  a popular tourist destination. Famous for its beaches, it attracts foreign visitors and Italians alike, many of whom own summer residences in the comune. The seafront, Via Tysandros, is lined with hotels, smaller pensions, pubs, restaurants and pizzerias.

In the summer months, Giardini Naxos has many tourists. The public beaches are quite crowded in the months of July and August, especially around Ferragosto which occurs on 15 August and people celebrate this event by camping on the beach in tents and running into the sea at midnight for a swim with an accompanying display of fireworks. Besides swimming and boating, there is plenty to do and see in Giardini. There are shops, discothèques, bars, strolling musicians wearing traditional Sicilian costumes, live bands, theatrical productions, and impromptu dancing on the beaches at night.

The beautiful town of Taormina is situated in the hills above Giardini and can be easily accessed by car and bus. Giardini also has many churches and an archaeological park.

I was there in April and the beaches and shops were still crowded.

Pasta with Garlic and Olive oil

1 lb spaghetti, pasta (uncooked)

3 teaspoons salt

1/2 cup reserved pasta water

2 tablespoons extra virgin olive oil, divided

4 tablespoons fresh minced garlic, divided

1 teaspoon dried red pepper  flakes

1/4 cup chopped parsley

2 teaspoons fresh lemon juice

1/2 cup grated parmesan cheese

salt and black pepper

2 Basil leaves-chopped

Bring about 5 quarts of water to a boil with 3 teaspoons salt; add in the spaghetti and cook only until firm-tender; drain but RESERVE 1/2 cup pasta water.

Start this when you are boiling the pasta; Heat about 4 tablespoons olive oil over medium-low heat in a skillet.

Add in 3 tablespoons garlic and about 1/2 teaspoon salt with black pepper to taste; saute stirring often until the garlic is light brown (about 6-8 minutes) remove from heat and stir in the remaining 1 tablespoon minced garlic, crushed red pepper flakes, parsley, lemon juice and about 2 tablespoons of pasta cooking water; mix to combine.

Transfer the drained pasta to a large serving bowl; toss with remaining 3 tablespoons olive oil and the remaining reserved cooking water.

Add in the garlic mixture; toss well to combine.

Season with more black pepper and salt to taste if desired.

Serve immediately with grated Parmesan cheese.



2 responses

7 10 2011
joseph damato

it makes me want to go right now. what great photos i can take!

18 10 2011
Ria Maria

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