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  6. Chicken Liver Pasta

Chicken Liver Pasta

ingredients

Serves 4

Prep time: 10 minutes

Cooking time: 15 minutes

  • 1 medium eggplant, chopped to cubes
  • 2 tbsp olive oil, plus extra
  • 2 sprig of curry leaves
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 2 tsp cumin powder
  • 1 tsp coriander seeds, lightly crushed
  • 1/2 tsp chilli powder or to taste
  • 1 tbsp tomato paste
  • 1 bottle Cirio Napoletana Pasta sauce
  • 1 cup Emborg frozen Garden Peas
  • 450g chicken liver
  • Bella Italia Organic Fusilli Giganti Pasta, to serve
method
  1. 1In a large frying pan, add 2 tbsp of olive oil and the chopped eggplant. Cook until the eggplants are soft and cooked through. Remove from pan and set aside.
  2. 2Return the pan to medium heat and add 1 tbsp olive oil, curry leaves, onions and garlic. Cook until the onions are softened and then add the cumin, coriander seeds and chilli powder. Cook for a couple of minutes till the spices are fragrant and then add the tomato paste and cook further.
  3. 3Stir through the pasta sauce and then add 1 cup of water. Bring the sauce to a boil and then add the peas and chicken liver. Leave the sauce to simmer till the liver is cooked through. If you want to make the sauce thicker, you can continue to simmer over low-medium heat for further 4-5 minutes.
  4. 4Cook the pasta till al dente. Mix the pasta with the sauce and serve immediately.