To make the sauce: Pour the oil into a medium size saucepan
, add the onion, a pinch of salt and pepper and saute at medium to medium-high heat until the onion becomes golden and tender and you can see through it. Add the pine nuts, the raisins and the olives, (for a tangy taste, add the capers). Saute for about 3 more minutes). Add the can of tomatoes
(add about 1/2 can of water to thin the sauce for cooking) and cook at medium heat for about at least 1 hour, stirring occasionally. Lastly, add the basil
leaves for a more fresh and tasty flavor.
Preheat the oven to 400 degrees F.
To make the stuffing
: in a medium bowl, beat the eggs
and gradually add the bread crumbs, raisins, pine nuts, tentacles and cheese
. Mix to a soft consistency. Stuff squid loosely with the mixture and secure opening with a small skewer
or toothpick. Place a single layer of squid
in a medium baking dish
(9 by 13-inches). Top with the sauce. Sprinkle a little grated romano, some dry seasoned bread crumbs, a pinch of salt and pepper over the sauce, then drizzle
with some olive oil. Cover pan with aluminum foil and bake for about 45 minutes or until tender.