Calamari Ripieni al Pomodoro

Instructions

1. Finely chop the squid tentacles. Mix with breadcrumbs, half the parsley, 2 minced garlic cloves, Pecorino Romano, a pinch of chilli flakes and enough olive oil to bind (about 2 tablespoons). Season well.
2. Stuff the squid tubes three-quarters full with the filling (they will shrink during cooking). Close each tube with a toothpick.
3. Heat olive oil in a wide, shallow pan over medium-high heat. Brown the stuffed squid on all sides, about 2 minutes per side. Remove and set aside.
4. In the same pan, sauté the remaining 2 garlic cloves (sliced) for 1 minute. Pour in the white wine and let bubble for 1 minute.
5. Add the crushed San Marzano tomatoes. Season with salt and chilli flakes. Stir and bring to a simmer.
6. Return the stuffed calamari to the sauce. Cover and cook on low heat for 35–40 minutes until very tender, turning once halfway through.
7. Tear fresh basil over the dish. Serve with crusty bread to mop up the sauce, or with steamed rice.

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