Linguine Misto

1 large red pepper1 large yellow pepper1 pound fresh plum tomatoes, seeded, halved#189; cup olive oil1 large yellow onion, diced1 teaspoon garlic, minced#189; teaspoon crushed red pepper#188; cup parsley, minced4 ounces prosciutto, julienned#189; pound medium shrimp, peeled and deveined, cut into 1/2-inch pieces1 teaspoon fresh oregano, chopped2 tablespoons fresh basil, chiffonade2 tablespoons small capers, in juice4 tablespoons freshly grated parmesan cheese2 tablespoons freshly grated pecorino Romano cheese1 pound linguineHeat oven 450 degrees.Place red and yellow peppers on baking sheet, turning as each side is blackened. Place in bowl, cover with plastic wrap and refrigerate, about 15 minutes. Make a small 'X' in bottom of each tomato. Place on baking sheet and roast on all sides until lightly blackened. Place in bowl, cover with plastic wrap and refrigerate about 15 minutes. Peel and cut peppers into two-inch pieces; peel and chop tomatoes into 1/2-inch pieces; set aside. Heat olive oil in sauce pot, saute onion until golden. Add garlic, crushed red peppers and parsley, saute briefly. Add prosciutto and cook until golden, but not crisp.Add pasta to a large pot of bowling water.Add red pepper strips to saute pan, cook for 1 to 2 minutes. Add tomatoes and cook until all juice is released and evaporated. Add shrimp and cook several minutes until no longer translucent. Stir in oregano, basil, capers and season with salt.Drain pasta, toss with sauce and grated cheeses. Serve immediately.Serves four to six.