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 (al dante), stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of pasta water.
Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the shallots, garlic, carrots, salt and pepper. Cook until tender, about 8 minutes.
Add the tomato paste.
Use 1/2 cup of the hot pasta water to rinse the can and add the hot water to frying pan to melt the tomato paste and create a sauce.
Add more pasta water if necessary. Stir in the oregano, thyme and parsley.
Add in the peas.
Gently fold in the cooked pasta, adding more reserved pasta water if it’s too dry.
Transfer to a platter and sprinkle with Parmesan cheese and serve immediately.