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Shrimp With Puttanesca Sauce

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2 teaspoons olive oil

2 cups frozen chopped onions, thawed

2 teaspoons minced garlic

1 can (28 ounces) reduced-sodium whole tomatoes, chopped (with juice)

1 cup chopped sweet red or green peppers

1/4 cup white wine or apple juice

1 teaspoon capers, rinsed

1/2 teaspoon worcestershire sauce

1/4 teaspoon crushed dried rosemary

1 drop hot-pepper sauce

12 ounces medium shrimp, peeled and deveined

8 ounces spaghetti

2 tablespoons chopped fresh parsley

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