Angela Hartnett's warm orecchiette with tomato, basil and garlic recipe

On a recent trip to Puglia, Italy, I ate platefuls of this salad, made by one of my best friends, Simon. Puglia is on the "foot" of Italy and has the most amazing climate; so you can expect perfect tomatoes and basil. They also make olive oil there, so although the region may be considered by some to be a poor relation to northern Italy for its cooking, I think it stands out for its light, fresh flavours. We had amazing dinners in an off-the-beaten-track restaurant called La Cantina in Alberobello. It's a family place and when I first went there many years ago the owners' newborn son was happily asleep in his pram, while papa cooked. Simon took it upon himself to reinvent the salad he had a few years back, and during this trip we went back to La Cantina to see whose we thought was the best. I have to say, Simon is the reigning champion. Serves 4 250g cherry tomatoes 400g orecchiette 1 medium-sized bunch of basil, chopped 4 cloves of garlic, chopped finely 150ml olive oil 30ml white wine vinegar Chop the cherry tomatoes in half and put them in a bowl. Add the garlic, white wine vinegar and olive oil, then allow to marinate. Bring a pan of salted water to the boil and add the orecchiette (if you cannot get hold of this specific type of pasta, use fusilli or any variety that the vinaigrette and garlic can really get into). Cook the orecchiette for 8-10 minutes, before checking it. When cooked, drain well. Mix together with the marinated tomatoes, while the pasta is still warm. That's the secret to this dish – make sure the pasta is hot, otherwise it will not absorb the flavours of the tomatoes, basil and garlic. Serve immediately. Ideal with grilled chicken or lamb – or simply eaten on its own. • Angela Hartnett is chef patron at Murano restaurant and consults at Whitechapel Gallery and Dining Room, London