ingredients
serves 4 - 6
2 tablespoons olive oil
1 pound chicken livers, cleaned and chopped
2 garlic cloves, crushed
1 pound canned tomatoes, drained and with 1/2 cup of the can juice reserved
4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
3/4 cup fresh or frozen peas
1 pound tagliarini or spaghetti
1 tablespoon vegetable oil
method
1. In a large, heavy-bottomed pan, heat the oil over moderate heat Add the chicken livers and garlic and cook, stirring constantly, for 3 - 4 minutes or until the livers are lightly browned all over.
2. Add the tomatoes with the reserved can juice, 1 teaspoon salt, pepper, thyme and basil and bring the mixture to the boil, stirring constantly.
3. Simmer for 30 minutes, stirring occasionally. Add the peas and continue cooking, stirring occasionally, for a further 15 minutes.
4. Meanwhile prepare a large pan of boiling water, adding the remaining salt and 1 tablespoon vegetable oil.
5. Cook the tagliarini for 6 - 9 minutes until cooked but still firm. Drain and return to the pan. Pour over the sauce. Using two large spoons, toss the mixture until it is thoroughly coated with the sauce. Serve immediately.
more information
Cooking time: 1 hour
