Pasta With Roasted Bell Peppers and Basil

Ingredients:
2 large green bell peppers
2 large red bell peppers
2 large yellow bell peppers
1 tablespoon olive oil
2 cups chopped onion
1/2 teaspoon fennel seeds, crushed
2 garlic cloves, minced
2 (14.5-ounce) cans no-salt added whole tomatoes, undrained and chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6-1/2 cups cooked penne (about 12 ounces uncooked tube-shaped pasta)
1/2 cup thinly sliced fresh basil
1/2 cup (2 ounces) grated fresh Parmesan cheese

Instructions:

1. Preheat broiler.
2. Cut bell peppers in half lengthwise, and discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into julienne strips. Set aside.
3. Heat oil in a large nonstick skillet over medium-low heat. Add onion, fennel seeds and garlic; cover and cook 10 minutes or until tender, stirring occasionally. Add tomatoes; bring to a boil. Reduce heat and simmer, uncovered, 30 minutes, stirring occasionally.
4. Add bell peppers, salt and black pepper to tomato mixture, and cook for 3 minutes or until thoroughly heated. Combine tomato mixture, pasta and basil in a large bowl; toss well. Sprinkle with cheese. Yield: 7 servings (serving size: 1-1/2 cups)