Spaghetti with Chicken Livers
|Chopped onions||1⁄2 Cup (8 tbs)|
|Chicken livers||6 , trimmed and chopped|
|Canned tomatoes and juice||1 3⁄4 Cup (28 tbs), crushed|
|Chopped basil/1/2 teaspoon dried||1 Tablespoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
1. In a large skillet, heat oil and butter over medium heat and cook the onions until golden.
2. Stir in chicken livers, cook 1 minute, stir in tomatoes and basil and cook 15 minutes, stirring often.
3. In a large pot of boiling salted water, cook spaghetti 8 to 10 minutes or until al dente and drain.
4. Toss pasta with sauce and Parmesan, season to taste with salt and pepper and serve.