- 1 teaspoon olive oil
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- salt and ground black pepper to taste
- 2 (14.5 ounce) cans no-salt-added diced tomatoes
- 1/2 cup white wine
- 1/2 cup chopped fresh parsley, divided
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 8 ounces whole-wheat spaghetti
- 12 ounces cooked shrimp
- 1/2 cup grated Pecorino-Romano cheese, or to taste (optional)
- Heat oil in a Dutch oven over medium-high heat. Cook and stir green bell pepper, yellow bell pepper, onion, and garlic in hot oil until tender, 5 to 7 minutes. Season the mixture with salt and pepper.
- Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into the bell pepper mixture; bring to a boil, reduce heat to low, and put a cover on the Dutch oven. Cook, stirring occasionally, until the tomatoes break down, about 2 hours.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until nearly cooked through, about 10 minutes; drain.
- Stir drained pasta and cooked shrimp into the tomato sauce; cook until the pasta is cooked completely through yet firm to the bite, 2 to 3 minutes more. Serve with remaining parsley and Pecorino-Romano cheese.