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1
Finely chop tentacles.
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2
Heat 1/4 cup oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then saute tentacles, stirring, until just cooked through, about 1 minute.
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3
Transfer with a slotted spoon to a bowl and cool.
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4
Stir tomatoes into oil in pot along with basil, sea salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, 10 minutes.
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5
While sauce simmers, stir together Pecorino, bread crumbs, parsley, garlic, eggs, sauteed tentacles, and remaining 1/4 teaspoon pepper.
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6
Gently stuff each squid body with a slightly rounded tablespoon of bread-crumb mixture and pat squid to distribute filling evenly.
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7
Weave a wooden pick horizontally across wide opening of each squid to seal.
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8
(During cooking, stuffing will expand and squid will shrink, forming a rounded, well-stuffed squid.)
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9
Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute squid, turning over once, until browned and any liquid given off is evaporated, about 6 minutes total.
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10
Add squid to tomato sauce and simmer, covered, turning occasionally, until squid is tender, 25 to 30 minutes.
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11
Discard picks and serve squid with sauce.
