A large plate of pasta with thick tomato sauce and chicken liver is a delicious hearty winter lunch!
It is necessary
- Spaghetti - 200 g;
- Chicken liver - 300 g;
- Fresh tomatoes - 5 pcs.;
- Garlic - 3 cloves;
- Basil, salt, pepper - to taste;
- Parmesan for serving.
Instructions
Step 1
Boil the spaghetti "on a tooth" in salted water in accordance with the instructions on the package. Throw the pasta in a colander, leaving a little - about 200 ml - of water in which it was cooked to make the sauce. Keep the paste warm.
Step 2
Cut the tomatoes crosswise, put them in boiling water for a couple of minutes, then pour over them with cold water and remove the skin. Chop 2 tomatoes into small cubes, and punch 3 through a blender with the addition of spices and herbs.
Step 3
Heat some olive oil or vegetable oil in a thick-walled skillet. While the oil is heating, grate or press 3 cloves of garlic through a press. Put it in hot oil and fry until golden brown.
Add tomato cubes and tomato sauce to the garlic. Add some more salt and pepper (try it!). On request, more Italian herbs to taste.
Finely chop the chicken liver and send to the pan. Simmer for 10 minutes.
Step 4
Add water and reduce heat to medium. Cook covered, stirring occasionally, for about 15 minutes. Instead of water, you can add red dry wine.
Step 5
Add spaghetti to the finished sauce and heat for a couple of minutes.
Step 6
Serve immediately, sprinkled with Parmesan cheese and garnish with fresh parsley or basil.
