How to Make It
In a large serving bowl, combine the frying pepper, red onion, jalapeño, garlic, lemon juice and oregano. Season with salt and pepper and let stand for 10 minutes. Add the tomatoes, olives, mint, basil and oil.
Bring a large pot of water to a boil. Add salt, then add the fusilli and cook until al dente; drain. Add the fusilli to the sauce along with the Asiago and watercress. Toss the pasta with the sauce and serve.