Pasta with olives, tomatoes and mascarpone

Ingredients

• 250g dried spirali or other pasta shapes
• 1 tbsp salt
• 1 tbsp olive oil
• 10 pitted green olives, finely diced
• 1 garlic clove, crushed
• ½ tsp dried chilli flakes
• 150g fresh cherry tomatoes, halved
• 60ml dry vermouth
• 3 tbsp mascarpone
• 1 tbsp Parmesan cheese, grated plus extra to serve
• 2 tbsp fresh parsley, finely sliced (optional)

Method

1. Bring a large saucepan of water to the boil, salt well and add the pasta. Cook until al dente.

   Time: 10 minutes.

2. While the pasta cooks, fry the olives in the oil in a saute pan over a medium heat for a minute or so. Add the garlic and chilli flakes and cook for 1 minute more. Then add the tomatoes, turn up the heat and stir gently for a couple of minutes more. Pour in the vermouth and cook for another 2 minutes until the tomatoes have collapsed into a thickish sauce. Remove from the heat, stir in the mascarpone mixing well to avoid any lumps. Then add the Parmesan (and parsley if using).

   Time: 1 minute.

3. Drain the pasta, reserving 100 ml or so of the water. Add a little of this (a tablespoon say) to the sauce to loosen, add the pasta and stir to coat. Add more of the reserved water as required to obtain the consistency you prefer. Serve in warmed bowls with more Parmesan to spoon over.

   Time: 2 minutes.

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