Gemelli with Anchovies, Tomatoes and Mascarpone

On paper, this may seem like an odd mix. But in the finished dish, it is magic.

Gemelli with Anchovies, Tomatoes and Mascarpone comes together in mere minutes, and it uses staples from the pantry with some fresh grape tomatoes, flat leaf parsley and mascarpone thrown in.  I was thrilled to use up some of the dry vermouth that has been in my bar cabinet for a good 10 years.

If you have a fear of anchovies, I recommend you get over it. They really are a flavor enhancer in this dish. They just add that little salty spark that is oh so good.

This recipe comes from my fave Nigella Lawson. I hope you love it!

Here you go:

Gemelli with Anchovies, Tomatoes and Mascarpone

Serves 2

From "At my Table"

By Nigella Lawson

Gemelli pasta, 6 ounces

Salt for pasta water

1 Tbsp. olive oil

6 anchovy fillets, finely chopped

1 clove garlic, peeled and minced

1/4 tsp. crushed red pepper flakes

6 ounces (1 cup) cherry or grape tomatoes, halved

1/4 cup dry white vermouth

2 Tbsp. mascarpone cheese

1 Tbsp. plus more to serve Parmesan cheese

2 Tbsp. Italian flat-leaf parsley, finely chopped, plus more to serve

1. Put a saucepan of water on to boil for the pasta. (Although you don't need to start cooking your sauce until the pasta is in, I'd get everything ready for it while you wait.) Once it comes to a boil, salt generously and add the pasta. Check the pasta package for the advised cooking times, but do start tasting a good 2 minutes before you're told it should be ready.

2. Once the pasta is in, put the oil and the finely chopped anchovies into a heavy-based wok or, or other capacious pan, and cook, stirring over medium heat for about a minute, or until the anchovies have almost dissolved into the oil. Stir in the garlic and red pepper flakes, then turn up the heat a little and tumble in the tomatoes, stirring them gently for about 2 minutes, or until they are beginning to soften.

3. Pour in the vermouth, let it bubble up, then stir and push the tomatoes about in the pan for around another 2 minutes or until they have broken down a little in the thickened, reduced, now orange-tinted liquid. Take the pan off the heat, stir in the mascarpone and, when it's all melted into the sauce, duly stir in the Parmesan and parsley.

4. Before you drain the pasta, lower in a cup to remove some of the cooking water. Or use a mesh ladle or pasta claw to transfer the gemelli directly. Add a Tbsp. or so or 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.