Pasta with Almost Every Herb in the Garden

1 pound imported orecchiette or penne rigate

6 tablespoons extra virgin olive oil , plus extra for serving

3 garlic cloves, finely chopped

1/4 teaspoon hot red pepper flakes

2 fresh bay leaves , torn in half

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh winter savory

1 tablespoon chopped fresh oregano

1 teaspoon chopped fresh marjoram

2 tablespoons chopped fresh mint

3 tablespoons finely chopped wild fennel tops

Large handful of arugula , stemmed and chopped

1 heaping tablespoon salt-cured capers or Salt-cured Nasturtium Buds

Freshly grated pecorino cheese