Spaghetti Diablo with Shrimp

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

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

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.