Step 1

Rinse the calamari well by running water through the tube and draining it.  Pat dry.  Chop the tentacles finely and place in a bowl.  Set aside while you prepare the filling.

Step 2

Place the bread crumbs, reserved chopped tentacles, grated Parmigiano/Pecorino cheeses, finely minced garlic, parsley, salt, pepper and an egg in a medium sized bowl. Use a fork or your fingers to combine well.

Step 3

Use your fingers to stuff the calamari with the filling.  Be sure to press down to fill the bottom end of the calamari.  Leave about an inch of space at the top since the filling will expand while cooking and may ooze out. Secure the open end with a toothpick.  Set aside while you prepare the tomato sauce.

Step 4

In a large sauce pan, heat olive oil and sauté garlic and red pepper flakes (optional).  Pour in a jar of tomato passata and bring to a boil.

Step 5

Carefully submerge the filled calamari in the sauce. Lower to a simmer and cook, covered, for 30 minutes.

Step 6

About 10 minutes before the calamari is ready, cook your favorite pasta in a large pot of salted boiling water until al dente (to the tooth).

Step 7

Use a slotted spoon to transfer the calamari to a serving plate.  Be sure to remove the toothpicks. Coat the pasta with the tomato sauce.  Serve the pasta in tomato sauce as a first course and the stuffed calamari as a second course.