Gemelli with anchovies, tomato and mascarpone - Penguin Books Australia

Ingredients

• 175g gemelli pasta
• salt, for pasta water
• 1 tbsp regular olive oil
• 6 anchovy fillets, finely chopped
• 1 clove of garlic, peeled and minced
• ¼ tsp dried chilli flakes
• 150g cherry tomatoes, halved across the equator
• 4 tbsp (60ml) dry white vermouth
• 2 tbsp mascarpone
• 1 tbsp Parmesan, finely grated, plus more to serve
• 2 tbsp finely chopped flat-leaf parsley leaves, plus more to serve