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Gemelli with Anchovies, Tomatoes and Mascarpone
Ingredients
  • 175 grams gemelli pasta
  • salt (for pasta water)
  • 1 x 15ml tablespoon regular olive oil
  • 6 anchovy fillets (finely chopped)
  • 1 clove garlic (peeled and minced)
  • ¼ teaspoon dried chilli flakes
  • 150 grams cherry tomatoes (halved across the equator)
  • 4 x 15ml tablespoons dry white vermouth
  • 2 x 15ml tablespoons mascarpone cheese
  • 1 x 15ml tablespoon Parmesan cheese (finely grated, plus more to serve)
  • 2 x 15ml tablespoons fresh flatleaf parsley (finely chopped leaves, plus more to serve)
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