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Gemelli with anchovies, tomatoes and mascarpone
Fruit and vegetables
1
garlic
clove, crushed
150g/5½oz
cherry tomatoes
, halved across the equator
2 tbsp finely chopped flatleaf
parsley
, plus extra to serve
Tins, packets and jars
175g/6oz gemelli
pasta
¼ tsp
dried chilli
flakes
Cooking ingredients
1 tbsp
olive oil
salt
Dairy, eggs and chilled
2 tbsp
mascarpone
1 tbsp finely grated
Parmesan
plus extra to serve
Other
6 anchovy fillets, finely chopped
4 tbsp dry white
vermouth
Back to recipe
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