Coarsly chop the basil with the garlic, add the capers and chop altogether until fine. Cover with extra virgin olive oil and set aside for at least 6 hours or overnight.
Bring a large pot of salted water to boil and cook the pennette until al dente. Strain and rinse under cold water until cooled and strain, then placing the pasta in a saled or mixing bowl.
Pulp the tomatoes by slicing them in half and lightly squeezing the seeds and water out of them. Chop them into small pieces and add them to the pasta. Add the chopped mixture of basil, garlic and capers, followed by the chili powder and grated pecorino cheese. Toss well, adding more olive oil or pecorino if desired.