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In a separate pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 5 minutes, until softened and translucent.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Stir in the crushed tomatoes, red pepper flakes (if using), and a pinch of salt and pepper. Add the sugar if you’d like to balance the acidity of the tomatoes.
Simmer the sauce for about 10-15 minutes, allowing it to thicken and develop a deeper flavor. Taste and adjust the seasoning if necessary. Stir in the fresh parsley just before serving.
4. Cook the Stuffed Squid:
Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Once hot, gently add the stuffed squid and sear them for about 2-3 minutes on each side until golden brown. Be careful not to overcook the squid, as they can become rubbery.
Once the squid is browned, add the white wine (if using) to deglaze the pan and let it cook off for a minute.
Pour the prepared tomato sauce over the stuffed squid, cover, and simmer for 15-20 minutes. This will allow the squid to cook through while absorbing the flavors of the sauce.
5. Serve:
Plate the stuffed squid and pour the tomato sauce over the top. Garnish with extra fresh parsley or basil, and serve with a side of crusty bread or over a bed of pasta or rice.
Tips:
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