Ensure the squid is thoroughly cleaned, then slice the body into thin strips and chop the tentacles into bite-sized pieces.
Wash the cherry tomatoes and cut them into quarters. Bring a large pot of lightly salted water to a boil for cooking the pasta.
Heat a drizzle of extra virgin olive oil in a skillet and add the garlic clove. Cook gently for a couple of minutes, then add the squid and sauté over high heat for about 4–5 minutes, stirring frequently. Remove and discard the garlic clove.
Add the quartered cherry tomatoes to the skillet, season with salt and pepper, and add the capers. Cook for an additional 5–6 minutes.
Cook the tagliatelle in the boiling water for 3–4 minutes. Drain the pasta, reserving some of the starchy cooking water, and transfer the pasta directly into the sauce. Add a ladleful of the reserved cooking water and toss well to combine.
Finish by adding freshly chopped parsley and a drizzle of extra virgin olive oil. Toss the tagliatelle thoroughly and serve piping hot!
