I usually go for the classic white vinegar (white balsamic/ apple cider / generic white), dijon, maple sirup (switched from honey because of vegan friendlyness) and I usually add either a dash of Maggi or pure MSG

This is great advice. I’d also encurage you to experiment with the time you add the garlic to your pan. I recently did a  red sauce where I forgot the garlic at first and added it like 5min before it was actually finished and added to the pasta. It had such a vivid garlicy flavour! Totally awesome