Gemelli with anchovies, tomato and mascarpone - Penguin Books Australia
A creamy, tangy pasta dish from Nigella Lawson's At My Table that's so easy to make.
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Cooking tools:
- Pot
- Stove
- Wok
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Grater
- Cup
- Mesh ladle
- Pasta claw
- Colander
- Wooden spoon
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
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