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Preheat the oven to 200°C/390f.
Add the onions, sun-dried tomatoes, cherry tomatoes, gochujang paste, chilli flakes, olive oil, flaky sea salt and black pepper to a large roasting tin. Use your hands to gently massage everything together until well coated.
Slice the bulb of garlic in half widthways and place it in the centre of the tin. Roast for 25 minutes.
Remove from the oven and lift out the garlic. Carefully squeeze the cloves into the roasting tin and use a fork to mash them into the mixture. Stir everything together.
Add the linguine and pour over the boiling water. Return to the oven for 20 minutes, stirring to separate the linguine after 10 minutes.
Remove from the oven and serve hot.
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