Add your oil to a pot and saute your shallot for 2 minutes. Stir in the tomatoes for another 2 minutes. Add in the potatoes and tomato paste and toss all to coat for another few minutes. Season with salt, pepper to taste.
Next pour in your broth or water, bring to a simmer, lower the heat and cover your pot for 10 minutes. Uncover and stir in your pasta. Allow the pasta to cook, stirring occasionally until al dente (IF the sauce dries up and the pasta still hasn't cooked, simply add more liquid until the pasta is cooked). I like to pick out the tomato skins at this point. Remove the pot from the heat source and stir in your grated cheese. Serve in bowls with more cheese, a drizzle of olive oil and fresh cracked black pepper. Garnish with basil.
You can use an small sized pasta, like Ditalini.You can use a small white onion in place of the shallot.I used gold potatoes and chicken broth because that's what I had on hand.Make this vegan by skipping the cheese at the end or adding in a vegan parmesan cheese.