Time: 20 minutes plus rest time 1-4 hours       Yield: 6 servings

½   cup fresh basil leaves, julienned

¼   cup fresh mint leaves, chopped

¼   cup arugula leaves, chopped

1   Tbsp. dried oregano

2   cloves garlic, minced

¼   cup capers, rinsed and drained

½   cup extra-virgin olive oil

6   ripe plum tomatoes, peeled, seeded, and chopped (or 2-3 good size red tomatoes, or 1             pt cherry tomatoes, cut in half)

1   tsp finely minced hot pepper, or to taste (sub chili or cayenne powder for fresh)

¼   cup grated pecorino cheese

1   lb. penne pasta

Salt

   1. In a small bowl, combine the basil, rosemary, mint, oregano, garlic, and capers. Pour in enough of the olive oil to cover generously. In a large serving bowl, combine the chopped tomatoes, hot pepper, and pecorino cheese.

   2. Cook the penne in boiling salted water until slightly more than al dente but not quite tender. Drain in a colander and dip into salted ice water to chill and stop the cooking. Drain again.

   3. Transfer the pasta to the large serving bowl and mix well with the tomatoes. Add the herb mixture and toss again. Let stand for at room temperature at least 1 hour, or for up to 4 hours.

   4. Taste before serving and add additional oil, if necessary, and salt to taste. Serve at room temperature.