1 pound of squid ink linguine
(you may substitute traditional pasta if desired)
¼ cup olive oil
2 or 3 large cloves of garlic, chopped
12 or more cherry tomatoes,
Kosher salt and freshly ground black pepper to taste
Grated Parmesan to taste (optional)
Fill a large pasta pot with water, add a healthy pinch of kosher salt, and bring the water to a full rolling boil. Meanwhile, heat the olive oil in a pan over medium-high heat until it just starts to shimmer, then add the garlic. Stir frequently. Remove from heat when the garlic is light brown, 3 to 4 minutes.
Preheat your grill to a high heat. Skewer your tomatoes on wooden or metal skewers, oil liberally, and salt lightly. Place the tomato skewers directly on the grill, using tongs to turn them every minute or two. Do not overcook, as these little beauties will turn to mush and fall off of the skewers. When the skin is lightly blistered, remove the skewers from heat and set them aside. (Note: You can blister the tomatoes under a broiler if you don’t have a grill.)
When the water is at a full boil, add the linguine. Follow the package instructions to cook the pasta to the desired doneness, stirring regularly to keep it from sticking together.
Drain the pasta and return it to the pot, not over heat this time; add the garlic and oil, combining well with two large wooden spoons. Drop the tomatoes on top, and sprinkle on salt, pepper, and Parmesan to taste. Enjoy!