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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.
Reduce heat to low, and add the tomato paste. Cook for 2 minutes.
Add the broth, and bring the ingredients to a boil. Reduce the heat to medium, and let the dish simmer for 2-3 minutes.
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.
Stir in the Parmesan cheese, and garnish with fresh basil, if desired. Serve warm!
Store in an airtight container in the refrigerator for 3-4 days.