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First, make a stock to cook the spaghetti in.
Put the passata, salt and 650 ml freshly boiled water in a heatproof bowl or jug, and leave to steep.
Put the oil in a frying pan on a medium heat and, when hot, add the garlic and cook, stirring, for two minutes, until pale golden.
Add the gochujang and tomato paste, stir for a minute, then add the pasta and coat it in the paste and oil by sliding a spatula between the strands and shimmying until coated.
Pour in a quarter of the stock and again shuffle the pasta briefly, but after that don't touch it.
Now leave to cook until the spaghetti absorbs all the stock.
Once that's absorbed, pour in another quarter of the stock and, again, do not touch until that, too, is absorbed.
Carefully fold over the spaghetti with a spatula and distribute it evenly across the pan.
Repeat with another quarter of the stock and, once that's soaked up, the final quarter.
This should all take about 15 minutes or so.
When all the stock has been absorbed, cook the pasta until it dries out a bit in the pan.
When the pasta starts to sound a bit sparky and hollow, fold it over again.
Cook for another 10 minutes, folding once halfway through: the aim is to char and crisp up some of the strands.
Keep going until you have some really nice crisp bits of pasta, then take the pan off the heat.
Make a little dent in the centre of the spaghetti, rip open a mozzarella ball or two across the belly and nestle the cheese in the pasta.
Drizzle over some good olive oil and a reasonable sprinkling of togarashi, and serve.