Method:

Prepare the Filling:

Start by cleaning the squid thoroughly, ensuring it's free from any innards and sand. Drain well.

In a skillet, heat the olive oil, and sauté the chopped garlic with the tentacles and fins of the squid until the liquid evaporates.

Transfer this mixture to a food processor and pulse with breadcrumbs, Pecorino, parsley, capers, salt, and pepper. Add a touch of tomato puree if the filling feels too dry.

Stuff the Squid:

Carefully stuff the squid tubes with the prepared filling using a small spoon, making sure to fill the tube completely without overstuffing. Secure the open ends with toothpicks to keep everything intact during cooking.

Make the Tomato Sauce:

In a large skillet, heat the olive oil, and sauté garlic until fragrant. Add the wine, tomatoes, olives, capers, and parsley. Bring to a simmer and let it cook for a few minutes to meld the flavors.

Cook the Stuffed Squid:

Add the stuffed squid to the tomato sauce. Cover and let them simmer for 45 minutes to an hour until the squid is tender. You may need to check occasionally, turning the squid gently to ensure they cook evenly.

Serve:

Once done, serve the stuffed squid with the sauce and pasta, or alongside a crisp salad to balance the richness of the dish.

Variations & Tips:

Dietary Substitutes: For a gluten-free version, use gluten-free breadcrumbs. You can also use dairy-free cheese if you're lactose intolerant.

Alternative Fillings: Some people like to use a mix of sausage or shrimp for a more robust filling.

Cooking Method: If you prefer, you can bake the stuffed squid in the oven at 400°F (200°C) for about 30 minutes, adding the sauce halfway through.