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Squid with Burst Cherry Tomatoes

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Ingredients

  • 1/3 cup extra-virgin olive oil
  • 2 1/2 pounds mixed cherry tomatoes
  • 2 large garlic cloves, minced
  • Kosher salt
  • Freshly ground pepper
  • 1 1/2 pounds small squid—cleaned, bodies cut into 1/3-inch rings and tentacles halved
  • 1 1/2 tablespoons white wine vinegar
  • 1 cup lightly packed small basil leaves

Details

Servings 8
Preparation time 20mins
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

In a large, deep skillet, heat the oil. Add the tomatoes, garlic and a pinch each of salt and pepper. Cook over moderate heat, stirring, until the tomatoes just start to blister, 4 minutes. Stir in the squid and cook over moderately low heat, stirring, until the squid turns opaque, 5 minutes. Stir in the vinegar and basil. Season with salt and pepper and serve.

SUGGESTED PAIRING
Rosés complement the fruitiness of tomatoes. Try one from Long Island or Provence.

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