In a large pot over medium heat, add the olive oil, shallot, garlic, oregano, and chili flakes. Sauté 1-2 minutes or until the shallots are translucent.
Olive oil to coat the pan (~1 Tablespoon), 1 small shallot, 2 cloves garlic, 1 Tablespoon oregano, Chili flakes to taste
Reduce heat to low, and add the tomato paste. Cook for 2 minutes.
1/4 cup tomato paste
Add the broth, and bring the ingredients to a boil. Reduce the heat to medium, and let the dish simmer for 2-3 minutes.
3 cups low-sodium chicken or vegetable broth
Stir in the pasta, salt, and pepper. Cover, and reduce the heat, cooking 13-14 minutes or until the pasta is al dente, stirring occasionally.
16 ounces 2 cups Anellini Pasta (small ring pasta, or ditalini), Salt to taste, Black pepper to taste
Stir in the Parmesan cheese, and garnish with fresh basil, if desired. Serve warm!
1/2 cup Parmesan cheese, Optional: Fresh chopped basil
Store in an airtight container in the refrigerator for 3-4 days.