Sauté the onions with the olive oil in a medium sized saucepan until they soften and begin to turn golden brown, about 5 minutes.
Add the garlic and cook for another minute or so.
Pour in the tomato juice from the canned tomatoes, puree the remaining whole tomatoes, and then add to the mixture.
Add the olives and bay leaves and season with salt and pepper.
Simmer until slightly thickened, about 10 minutes.
Taste the sauce and season with salt if needed.
Meanwhile bring a large pot of water to a boil.
Add lots of salt and then the pasta.
Stir well and cook pasta until it's just tender - al dente, about 9 minutes.
Drain the pasta - but don't rinse it - then immediately toss with the sauce.