- 2 tablespoons [30 mL] olive oil
- 1 pound [454 g] chicken livers, cleaned and finely chopped
- 2 cloves garlic, crushed
- 1 pound [454 g] canned tomatoes, drained reserving 1/2 cup [125 mL] juice
- 1 teaspoon [5 mL] salt
- 1/2 teaspoon [2.5 mL] freshly ground gray pepper
- 1/2 teaspoon [2.5 mL] thyme
- 1/2 teaspoon [2.5 mlL] basil
- 6 ounces [170 g] shelled fresh or frozen small green peas
- 1 pound [454 g] tagliarini [or spaghetti], boiled and drained, still warm
|
- Into a large casserole, heat olive oil over medium heat until hot.
- Add chicken livers and crushed garlic; brown for approximately 3 to 4 minutes stirring, until lightly browned all over.
- Add canned tomatoes, reserved juice, salt, pepper, thyme and basil; bring to boil, stirring.
- Lower heat and cook slowly for 30 minutes, stirring every once in a while.
- Add peas and cook for 15 minutes more, turning every once in a while; remove from heat.
- Arrange pasta noodles into a deep serving dish.
- Pour sauce all over pasta noodles.
- Using 2 spoons well coat pasta with sauce.
- Serve immediately.
|
