6 tbsp. olive oil
2 lg. cloves garlic, minced
1 lg. onion, finely chopped
3 red bell peppers, chopped
3 green bell peppers, chopped
1 (28 oz.) can Italian plum tomatoes, undrained & pureed
1/8 tsp. crushed red pepper
1 1/2 tbsp. fresh Italian parsley, minced
1/2 tsp. dried basil leaves
Salt & freshly ground pepper
1/4 c. wine
1/2 tsp. ground coriander
1 tsp. fennel seeds, crushed

In large saucepan, saute garlic in oil. Add onion, saute until tender. Add bell peppers and saute until tender but still firm. Stir in tomatoes and crushed red pepper. Cook covered for about 10 minutes. Stir in wine, parsley, fennel, coriander and basil. Simmer uncovered until thickened. Season with salt and pepper. Serve over pasta.