Rinse the squid.

Cut the squid into small cubes.

Mince the garlic, onion, and parsley stems, and chop the tomatoes.

Sauté the minced mixture in extra virgin olive oil.

Add the squid and half a glass of white wine.

Add the tomatoes and season with salt and black pepper.

Toss the tonnarelli with Parmesan and Pecorino Romano cheese.