Squid with Burst Cherry Tomatoes

Name: Squid with Burst Cherry Tomatoes
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 squidcleaned, bodies cut into 1/3-inch rings and tentacles halved; 1 1/2 tablespoons white wine vinegar; 1 cup lightly packed small basil leaves

8 ingredients

6 steps

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 squidcleaned, bodies cut into 1/3-inch rings and tentacles halved
1 1/2 tablespoons white wine vinegar
1 cup lightly packed small basil leaves

Directions

1

In a large, deep skillet, heat the oil.
2

Add the tomatoes, garlic and a pinch each of salt and pepper.
3

Cook over moderate heat, stirring, until the tomatoes just start to blister, 4 minutes.
4

Stir in the squid and cook over moderately low heat, stirring, until the squid turns opaque, 5 minutes.
5

Stir in the vinegar and basil.
6

Season with salt and pepper and serve.