Heat a wide, heavy skillet over medium-high heat and add a generous drizzle of Extra-Virgin Olive Oil.
Add thinly sliced or crushed Garlic and a pinch of crushed Dried Peperoncini; sauté briefly just until fragrant — do not let the garlic brown.
Pour in the Tomato Passata and a little Water to loosen it (start with about 1/2–1 cup), then stir in a spoonful of Tomato Paste and season with Fine Salt to taste; bring the mixture to a lively simmer so it becomes a concentrated, slightly thick sauce.
Break the Spaghetti if desired and add the dry strands to the simmering sauce, pressing them down so they submerge; lower the heat to medium-low so the liquid gently bubbles around the pasta.
As the spaghetti cooks, gently agitate the pan and turn strands so they cook evenly; add small ladlefuls of hot water as needed to keep just enough liquid for the pasta to absorb — you want the sauce to reduce rather than a soupy pot.
Allow the bottom and edges of the pasta to develop browned, slightly crisp patches by letting the sauce reduce and stick to the pan for short intervals between stirring; this toasting is the signature of all'Assassina.
Taste for doneness when the pasta is al dente and the sauce is glossy and concentrated; adjust seasoning with more salt if necessary.
Remove from heat, drizzle a little more olive oil if you like for shine, toss briefly, then serve immediately so the toasted edges remain crisp and the sauce clings to the strands.
