• Salt and pepper
• 12 ounces long, wide pasta, such as pappardelle or fettuccine
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 pound ground lamb
• 1 large shallot, chopped
• 2-3 large cloves garlic, grated or finely chopped
• 1/4 cup fresh mint leaves, finely chopped
• 1/4 cup flat leaf parsley leaves, finely chopped
• 1/3 pound ricotta salata cheese or feta cheese, crumbled

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 ladleful of pasta cooking water.

While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the lamb and cook, crumbling it, until browned, about 5 minutes. Add the tomatoes and cook, tossing, until they burst, 3-4 minutes. Add the shallot and garlic, season with salt and pepper and cook until softened, 3-4 minutes.

Stir the reserved pasta cooking water into the lamb ragu. Add the pasta, mint and parsley and toss. Top the pasta with the cheese.

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