I’m not the only one who loves this hearty dish; it’s one of chef Tomas Curi’s menu staples at Corsino in the West Village. “It’s basically a pan-sauce type of pasta,” explains Curi, “meaning that every dish that goes out starts from raw ingredients.” Here’s how it’s made: First, Curi browns thinly sliced fennel and onion in olive oil while the pasta cooks. Next into the pan are squid tentacles, cherry tomatoes and basil leaves. As the squid begins to release its juices and the browned bits of vegetable loosen, Curi adds a ladle of pasta water and cooks it down, the sauce deepened by caramelized sugars. Partially cooked spaghetti both finishes cooking in and soaks up the sauce. A sprinkling of chili flakes, more fresh basil, breadcrumbs and a drizzle of high-quality olive oil complete this soul-satisfying dish.