1. Heat oil in a 10" skillet over medium heat. When it shimmers, add shallot and saute until soft, about 3 minutes. Add garlic and saute until fragrant, about 1 minute. 2. Drain tomatoes and reserve 1/4 c juice (discard remaining juice). Add tomatoes, reserved juice, Parmesan, oregano, salt, pepper, and red pepper (if using) to skillet. Stir to combine and turn off heat. Add sour cream by spoonfuls, stirring well after each addition, until creamy. 3. Meanwhile, cook pasta in boiling salted water until al dente, about 11 minutes. About 1 minute before pasta is cooked, add peas. Drain pasta and peas. Top pasta with sauce and sprinkle with basil. ---------------------------------------------------------------------------
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