Guiseppi Sauce, take two

Well, I am re-posting the Guiseppi Sauce recipe. The spices weren't supposed to be teaspoon quantities, but tablespoons.

My brother also phoned from Italy earlier this week & mentioned an interesting tidbit about garlic in Italian cooking: when in doubt about how much garlic to use, the standard rule-of-thumb is one clove per person. Guiseppi Sauce serves 10, so adjust accordingly...

Guiseppi Sauce (a pasta dish)

1 can tomato sauce
7 cloves of garlic
5 tomatoes, diced
1/2 a medium onion, sliced
1 Tbsp. dried basil
1 Tbsp. dried oregano
1 Tbsp. dried bay leaves (shredded into small bits)
a pinch of hot pepper
salt and pepper to taste
olive oil

In a large pan, sautee the onion and garlic in olive oil. Add the remaining ingredients and stir thoroughly. Simmer.
Meanwhile, boil pasta noodles of your choice according to the package directions, in a pot of salted water. When the pasta is cooked to the desired doneness, add the noodles directly to the pan of sauce. Stir well. Enjoy!