150g/5½oz cherry tomatoes, halved across the equator
1 garlic clove, crushed
2 tbsp finely chopped flatleaf parsley, plus extra to serve
¼ tsp dried chilli flakes
175g/6oz gemelli pasta
1 tbsp olive oil
salt
2 tbsp mascarpone
1 tbsp finely grated Parmesan plus extra to serve
4 tbsp dry white vermouth