Squid with Burst Cherry Tomatoes

• 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

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.

extravirgin olive oil, mixed cherry tomatoes, garlic, kosher salt, freshly ground pepper, bodies, white wine vinegar, basil

Taken from www.foodandwine.com/recipes/squid-burst-cherry-tomatoes (may not work)