> Skip to content

Recipe  •  29 January 2018

 

Gemelli with anchovies, tomato and mascarpone

A creamy, tangy pasta dish from Nigella Lawson's At My Table that's so easy to make.

Quick, simple and – much as I hate the word – tasty. I know no self-respecting Italian would let tomato seeds sully a sauce, but I do so very happily, and it’s the gloop inside the halved cherry tomatoes that adds cohesion to the spicy, tangy creaminess.

Gemelli – which means twins in Italian – are a robust short pasta shape, formed out of what looks like two sturdy strings twisted together but are in fact made out of a single rope of pasta, doubled back on itself like a helicoidal twist. If you can’t find them – though they’re very much worth seeking out – then substitute casarecce or, easier still, fusilli.
 

Gemelli with Anchovies, Tomato and Mascarpone

Serves 2

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

METHOD

Put a pan of water on to boil for the pasta. (Although you don’t need to start cooking your sauce till the pasta’s in, I’d get everything ready for it while you wait.) Once it’s come to the boil, salt generously and add the pasta. Check the pasta packet for advised cooking times, but do start tasting a good 2 minutes before you’re told it should be ready.

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

Pour in the vermouth, let it bubble up, then stir and push the tomatoes about in the pan for around another 2 minutes 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.

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 tablespoon or so of 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. 


At My Table Nigella Lawson

Over a hundred relaxed, achievable and delicious recipes; enjoy the food that Nigella shares day-to-day at her table.

Buy now
Buy now

More features

See all recipes
Recipe
Sticky toffee pudding

A rich and intense recipe for this classic British dessert from Nigella Lawson's At My Table.

Recipe
Ginger and walnut carrot cake

This ginger-spiked carrot cake from Nigella Lawson’s At My Table is perfect for teatime or dessert.

Recipe
Toasted marshmallow and rhubarb cake

An epic celebration cake topped with decadent marshmallow icing.

Recipe
Chocolate, tahini banana bread

I have been making a banana bread with chocolate and tahini on repeat for a while now, and every time I’ve eaten it over the last year or so, I couldn’t help thinking that the particular combination of intense chocolatiness, sweet, texture-softening banana and the rich earthiness of tahini would make the perfect warm pudding.

Recipe
Chicken in a pot with lemon and orzo

This is not exactly the same as perhaps the most precious recipe in my repertoire, My Mother’s Praised Chicken, which found a home in my eighth book, Kitchen, but it owes a lot to it. A family favourite, it’s a simple one-pot dish which brings comfort and joy, and it is my pleasure to share that with you.

Recipe
Banana bread

A divine recipe from How to be a Domestic Goddess.

Recipe
Nigella’s prodigious pavlova

Try this free recipe from Nigella Christmas.

Recipe
Dark and sumptuous chocolate cake

Try this vegan chocolate cake recipe from Simply Nigella.

Recipe
Cinnamon Scrolls

Learn to make the famous scrolls of Bistro Morgan Bakehouse.

Recipe
Tandoori Purple Broccoli with Masala Sauce

A colourful and bold dish that unleashes another side to this tender vegetable.

Recipe
Go-To Brownies

Morgan Hipworth's best brownies ever.

Recipe
Apple, cheddar and clove galette

Freeform galettes are one of the easiest types of tart you can make – the dough is wonderfully forgiving.

Looking for more recipes?

See all recipes