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PdfIn a medium pot, bring 4 litres water to a rolling boil over high heat. Stir in the tomato paste until it dissolves to create a tomato broth. If necessary, season it with salt until it tastes a very low heat.
Meanwhile, in a large deep saute pan, sizzle the garlic and chili flakes in the olive oil over low heat. Add the tomatoes and a heavy pinch of salt. Increase the heat to medium high and add the uncooked spaghetti. Ladle in the tomato broth to keep the spaghetti just barely submerged, adding more as needed.
Let the pasta cook until it sticks to the bottom of the pan and starts to burn slightly. Toss briefly and add a splash (60ml) tomato broth to completely absorb the liquid. Add some more as needed to finish cooking the pasta.
Serve garnished with fresh chilies.