Black Pasta with Mozzarella and Tomatoes
Rinse and dry tomatoes, cut into wedges. Crush unpeeled garlic cloves with the heel of your hand so that they split open, peel. Rinse basil and spin dry. Drain mozzarella, cut in half lengthwise and cut into slices.
Cook squid ink pasta in plenty of salted water and drain.
Heat 5 tablespoons of oil in a pan, saute garlic cloves on high heat briefly. Add tomatoes and cook for a few minutes. Add pasta. Place everything into a bowl and combine with mozzarella slices and basil leaves. Season with salt and pepper. Transfer to plates, sprinkle with gomasio and parmesan shavings and serve warm.