Bring 6 quarts water to a rolling boil
and add 2 tablespoons of salt.
In a blender, place the mint, fennel
fronds, basil, parsley, garlic, capers
, tomatoes, black pepper, red pepper flakes
, and half of the olive oil. Process in short bursts until roughly chopped. Turn blender
on full speed and drizzle
in the remaining oil. Process until almost smooth, about 1 minute. Remove the resulting pesto
from the blender and place in a large bowl. Set aside for 1 hour.
Cook the pasta according to the package directions until just al dente
well and place the cooked pasta
in the bowl with the pesto, and toss like a salad to coat. Sprinkle the pasta with the grated locatelli pecorino and chili flakes.and serve.