Warm Fusilli With Tomatoes And Watercress

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1 Italian frying pepper or 1/2 red bell pepper, finely chopped

1/2 red onion, finely chopped

1/2 jalapeño—halved, seeded and minced

1 large garlic clove, minced

2 tablespoons fresh lemon juice

Pinch of dried oregano

Salt and freshly ground pepper

1 1/2 pounds of mixed red and yellow cherry tomatoes, such as pear tomatoes and red currant tomatoes, halved

Heaping 1/4 cup Calamata olives, pitted and coarsely chopped

1 tablespoon (tightly packed) torn mint leaves

1 tablespoon (tightly packed) torn basil leaves

2 tablespoons extra-virgin olive oil

1 pound fusilli

1/2 cup shredded Asiago cheese, plus more for serving

1 large bunch watercress, large stems discarded

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