Ziti with Spicy Pesto "Pantesco" and Pecorino Cheese

Bring 6 quarts of water to boil and add 2 tablespoons salt. Place mint, basil, parsley, garlic, capers, tomatoes, black pepper, red pepper and half the olive oil in a blender. Process in short bursts until roughly chopped. Turn blender on full and drizzle in remaining oil and process until smooth, about one minute. Remove pesto and place in a large serving bowl. Cook ziti according to the package instructions until al dente. Drain and transfer pasta to a large bowl. Add pesto and toss like a salad to coat. Sprinkle with grated cheese and serve.