Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the spaghetti until al dente, then drain, reserving a little pasta water.

Sauté the garlic

• Warm the olive oil in a large pan over medium heat.
• Add the sliced garlic and cook gently until fragrant and lightly golden, without browning.

Build the tomato base

• Add the cherry tomatoes and cook until they burst and release their juices.
• Season with salt and pepper.

Deglaze with wine

• Pour in the white wine and scrape the bottom of the pan.
• Let the alcohol cook off.

Balance and finish the sauce

• Stir in the sugar to balance the acidity of the tomatoes.
• Add the heavy cream and chopped parsley.
• Simmer until the sauce thickens.

Combine and serve

• Add the al dente spaghetti to the sauce and toss to coat, loosening with a splash of pasta water if needed.
• Serve immediately.