Pasta with Tomato and Peas

1 pound linguine or spaghetti

3 Tbs. olive oil

3 shallots, chopped

2 garlic cloves, minced

1 carrot diced

1 tsp. salt

1 tsp. pepper

5 Tbs. tomato paste

1/2 tsp. dried oregano

1 tsp. dried thyme

1 tsp. dried parsley

1/2 tsp. dried basil

1 1/2 cups frozen peas, thawed

1/4 cup grated parmesan

1/4 cup grated Romano

Bring a large pot of salted water to boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.  Drain pasta, reserving 2 cups of the pasta water.  Meanwhile, heat the oil in a large nonstick frying pan over  medium heat. Add the shallots, garlic, carrots, salt and pepper.  Cook until tender, about 8 minutes.  Add the tomato paste and 1/2 cup of the hot pasta water.  Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary.  Stir in the oregano, thyme, and parsley.  Gently fold in the cooked pasta, peas and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.