Spaghetti Caruso 2

Step 1: Put the tomatoes and tomato paste into the container of a food processor or blender and blend to a fine puree.

Step 2: Set aside.

Step 3: Heat the olive oil in a skillet. Add the mushrooms and cook, stirring, about 5 minutes.

Step 4: Sprinkle with garlic and stir.

Step 5: . Add the tomato mixture and bring to a boil.

Step 6: Stir in the rosemary, oregano, salt and pepper.

Step 7: Cook about 15 minutes,

Step 8: Stirring occasionally.

Step 9: Meanwhile, pick over the livers, cutting away dark spots and fibers. Cut each liver in half.

Step 10: Line a mixing bowl with a sieve and set aside.

Step 11: Bring a large amount of water to a boil to cook the spaghetti.

Step 12: Season the flour with salt and pepper.

Step 13: Dredge the livers in the flour, shaking off the excess.

Step 14: Heat the oil in a heavy skillet and add half of the livers at a time.

Step 15: Cook over high heat, stirring the livers until browned and crisp,

Step 16: About 3 minutes per batch.

Step 17: As the livers are browned, transfer them to the sieve.

Step 18: Continue cooking until all the livers are cooked and drained.

Step 19: Pour the fat from the skillet

Step 20: And wipe it clean.

Step 21: Add half of the butter to the skillet and cook until butter is melted and foamy.

Step 22: Add the livers and cook about one minute, tossing them in the hot butter.

Step 23: As the livers are cooked add the spaghetti to the boiling water.

Step 24: Cook, stirring,

Step 25: 5 minutes or longer until tender. Drain.

Step 26: Empty the spaghetti into a mixing bowl and add the remaining two tablespoons of butter and toss.

Step 27: Pour the mushroom and tomato sauce over the spaghetti and toss.

Step 28: Arrange the livers on top.

Step 29: Sprinkle with cheese and serve hot.