Instructions

1. Peel the garlic and slice it very thinly.
   
2. Pour enough oil into a skillet to lightly coat the bottom.
   
3. Heat the oil, lower the heat, add the garlic, and pour in a little water. Cover the skillet and cook the garlic over low heat, stirring often, until it becomes very soft.
   
4. Once the garlic has softened, mash it with a spatula to form a smooth paste. Deglaze with white wine, stirring continuously, until the alcohol has evaporated.
   
5. Add the tomato pulp, a bit of salt, and sugar. Cover the skillet and simmer over low heat for at least 20 minutes, stirring occasionally and adding pasta cooking water as needed to prevent the sauce from burning.
   
6. Bring a pot of water to a boil for the pasta. Once boiling, salt the water, cook the pasta, and drain it.
   
7. Add the pasta to the skillet with the garlic sauce, mix well to coat the pasta with the sauce, and serve with a sprinkle of black pepper.