Bring a pot of water to a boil and cook 160g orecchiette according to packet instructions.

Meanwhile, chop 3 garlic cloves finely and add to a broad and deep pan, along with a glug of olive oil, and set to medium-high heat. After around 30 seconds add 300g cherry tomatoes (about 2 dozen), reduce the heat and let simmer. The sauce should develop with most of the tomatoes still intact. Add a bit of the cooking water if it starts to dry out. Just before you drain the pasta add to the tomato sauce either a large dollop of pesto or a dozen large basil leaves. Season with salt and pepper.

Drain the orecchiette, reserving a 1/2 cup of the cooking water. Add the pasta to the sauce, raise the heat and stir vigorously. Drizzle with a bit more olive oil before serving up in two dishes with a good sprinkling of parmesan and garnished with small basil leaves.

Serves 2.