Ingredients

• 175g/6oz gemelli pasta
• 1 tbsp olive oil
• 6 anchovy fillets
• finely chopped
• 1 garlic clove
• crushed
• ¼ tsp dried chilli flakes
• 150g/5½oz cherry tomatoes
• halved across the equator
• 4 tbsp dry white vermouth
• 2 tbsp mascarpone
• 1 tbsp finely grated Parmesan plus extra to serve
• 2 tbsp finely chopped flatleaf parsley
• plus extra to serve
• salt

Directions

• Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions
• but start checking a good 2 minutes before you’re told it should be ready.
• Meanwhile
• put the oil and anchovies into a heavy-based wok
• and cook
• stirring over a medium heat for about 1 minute
• or until the anchovies have almost dissolved into the oil. Stir in the garlic and chilli flakes
• then turn the heat up a little and add the tomatoes
• stirring gently for 2 minutes
• or until they begin to soften.
• Pour in the vermouth
• let it bubble up
• then stir and push the tomatoes about in the pan for 2 minutes until they have broken down a little in the thickened
• reduced sauce. Take the pan off the heat
• stir in the mascarpone and
• when it’s all melted
• stir in the Parmesan and parsley.
• Before you drain the pasta
• lower in a cup to remove some of the cooking water. Add a tablespoon or so of the cooking water to the pasta sauce; this will help the sauce coat the pasta. Drain the pasta
• add it to the sauce and toss well to mix
• adding more of the pasta cooking water if needed. Sprinkle with a little parsley and take the Parmesan to the table to serve.