Squid with Burst Cherry Tomatoes

By Chef_Frytz

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

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.