• 1 teaspoon olive oil
  • 1green bell pepper, chopped
  • 1yellow bell pepper, chopped
  • 1onion, chopped
  • 4 cloves garlic, minced
  • salt and ground black pepper to taste
  • 2 (14.5 ounce) cans no-salt-added diced tomatoes
  • ½ cup white wine
  • ½ cup chopped fresh parsley, divided
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • 8 ounces whole-wheat spaghetti
  • 12 ounces cooked shrimp
  • ½ cup grated Pecorino-Romano cheese, or to taste(Optional)
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

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