Begin by gathering and prepping your ingredients for the Vampire Pasta. Chop minced garlic, rinse and slice the cherry tomatoes, and chop fresh basil.

Bring a large pot of salted water to a boil over high heat. Add the squid ink pasta and cook according to package instructions, usually around 8-10 minutes, until firm to the bite.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then, toss in cherry tomatoes and red pepper flakes, cooking for an additional 5-7 minutes.

Once tomatoes have released their juices, gently stir in the cooked squid ink pasta, along with 1/4 cup of reserved pasta water and heavy cream. Add fresh basil and mix until well combined.

Plate the Vampire Pasta in bowls or on a serving platter, sprinkle with grated Parmesan and garnish with sliced black olives and fresh parsley.