Pici All'Aglione with Gochujang

Ingredients

• 6 cloves garlic, thinly sliced
• 3 tbsp extra-virgin olive oil
• 1 x 400g can good-quality tomatoes (San Marzano if possible, crushed)
• 1–2 tbsp gochujang (adjust to heat level)
• 1 tsp soy sauce (instead of salt, for umami)
• ½ tsp sugar (to balance acidity)
• 2 spring onions, thinly sliced
• fresh basil leaves
• Pecorino Romano (to finish)
• sesame seeds
• 400 g ’00’ flour
• 185 ml warm water
• 1 tbsp olive oil
• coarse semolina