Cut the garlic cloves into thin slices.
Peel and finely dice the onions.
Heat up the olive oil, braise the garlic and onions lightly, add the Gyros and diced tomatoes and sprinkle some Provencal herbs over the dish. Deglaze with white wine. Season with salt and pepper and 1-2 pinches of sugar. Store in warm place.
In the meantime, cook the spaghetti in plenty of water (lightly salted) and cook al dente.
Mix the spaghetti into the sauce.