Summary

Ingredients

• 500 g poultry liver, rouhly cut
• 4 tablespoon oil
• 2 medium onion (s), finely diced
• 1 clove garlic, pressed
• 1 large can (s) tomato (s), diced, with liquid
• Oregano, dried
• Basil, dried
• Salt and pepper, black, from the mill
• 350 g spahetti

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Instructions

1. Heat the oil, sauté the onions and garlic in it. Sear the liver in it for 5 minutes, add the tomatoes, season with oregano, basil, salt and pepper to taste. Reduce everything over a medium heat for 15 minutes until creamy.
2. Cook the spaghetti in salted water until al dente, drain into a bowl, pour over the tomato liver and serve.
3. Serve with a chicory salad.