• 8 (5- to 6-inch-long) cleaned squid with tentacles (1 1/2 lb total), rinsed
• 4-5 tablespoons Olive Oil
• 1 (14- to 15-oz) can crushed tomatoes
• 1 teaspoon dried basil
• 1/2 teaspoon dried Oregano
• 1/2 teaspoon dried Rosemary
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parmesan cheese
• 1/2 cup finely ground Italian bread crumbs
• 1/4 cup chopped fresh flat-leaf Parsley
• 3 Garlic cloves, minced
• 2 large eggs, lightly beaten
• Handful fresh Parsley, chopped for garnish
• Special equipment: 8 wooden toothpicks

Finely chop tentacles. Heat 1/4 cup oil in a 5- to 6-quart heavy pot over moderately high heat, then sauté tentacles, stirring, until just cooked through, about 1 minute. Transfer with a slotted spoon to a bowl and cool.

Stir crushed tomatoes into oil in pan. Add in basil, oregano, rosemary, sea salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, for about 10 minutes.

While sauce simmers, stir together parmesan cheese, bread crumbs, parsley, garlic, eggs, sautéed tentacles, and remaining 1/4 teaspoon pepper. Gently stuff each squid body with a slightly rounded tablespoon of bread-crumb mixture and pat squid to distribute filling evenly. Seal with a wooden toothpick horizontally across wide opening of each squid. (During cooking, stuffing will expand and squid will shrink, forming a rounded, well-stuffed squid.)

Heat remaining 2 tablespoons olive oil in a 12-inch heavy sauté pan over moderately high heat then sauté squid, turning over once, until browned and any liquid given off is evaporated, about 6 minutes total. Add squid to tomato sauce and simmer, covered, turning occasionally, until squid is tender, 25 to 30 minutes. Discard picks, serve squid with sauce and garnish with additional fresh parsley.