In a large pot, combine water, double-concentrated tomato paste, and salt. Bring to a boil to create a tomato broth, then reduce heat.

In a large skillet, heat Vignoli Peranzana Monocultivar Extra Virgin Olive Oil with garlic and crumbled chili peppers until garlic turns golden.

Add tomato sauce and spaghetti to the skillet. Toast the pasta until it begins to brown.

Gradually add tomato broth to cook the spaghetti, following package instructions. Keep adding broth until pasta is cooked but not watery.

Serve the spaghetti all'assasina on individual plates, finishing with a drizzle of Vignoli Peranzana Monocultivar Extra Virgin Olive Oil.