Capellini with tomato and peas

Recipe source: Giada De Laurentiis

Ingredients

1.Capellini-1 pound
2.Extra virgin olive oil-3 tbs
3.Shallots-3 chopped
4.Garlic cloves-2 minced
5.Carrot-1 diced
6.Salt-1 tsp
7.Freshly ground black pepper
8.Tomato paste-5 tbs
9.Dried oregano-1/2 tsp
10.Dried thyme-1 tsp
11.Dried parsley-1 tsp
12.Frozen peas-1 1/2 cup frozen
13.Freshly grated Parmesan cheese-1/4 cup
14.Freshly grated Romano cheese-1/4 cup

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