1.  Rinse the calamari and make sure all bones have been removed.

2.  Cut the tentacle section from each squid, and then chop all tentacles into very small pieces.

3.  In a mixing bowl, add the tentacle pieces, minced garlic, minced parsley, bread crumbs, cheese, olive oil and white wine. Mix all ingredients well. The mixture should not be too wet or too dry. It should be damp but crumbly and loose. If it is too wet, add more bread crumbs; too dry, a little more olive oil.

4.  Take the body of each squid and stuff it with the bread crumb mixture, then close each end with a tooth pick and set aside.

5.  In a pan over medium heat, add the olive oil for the tomato sauce along with the garlic and white wine.

6.  When the wine and oil begin to simmer, add the tomato sauce/puree and the water and stir well. Bring the sauce to a boil and then taste and add salt as needed.

7.  Add the stuffed calamari to the sauce. Cover the pan and simmer over medium heat for 20 minutes. Check the pan every few minutes to stir the sauce and baste and turn the calamari.

8.  When the calamari are almost white and firm, uncover the pan, add the parsley and continue simmering the dish until the sauce reduces to a medium density, 8 - 10 minutes.

9.  Plate the stuffed calamari, spoon the tomato sauce over the dish and top with Parmigiano (optional). Serve hot.