Chicken livers with rigatoni

SERVES 4-6 PREPARATION: 5 MIN COOKING: 20 MIN

10ml (2t) olive oil plus

extra for drizzling 500g chicken livers, cleaned

200g cherry tomatoes, halved

15ml (1T) red wine vinegar salt and pepper

4 garlic cloves, crushed 5 thyme sprigs

400g dried rigatoni 80g ricotta cheese

1 Heat the oil in a pan and fry the chicken livers until golden. Add the tomatoes and vinegar and season with salt and pepper. Squash the tomatoes with the back of a spoon and add the garlic and thyme. Cook gently for 10 minutes.

2 Bring a pan of salted water to the boil and cook the rigatoni according to the packet instructions. Drain the pasta retaining a cup of the cooking liquid. Add the pasta to the sauce with a little of the cooking liquid to help bind the pasta and sauce and thicken it slightly.

3 Drizzle the pasta dish with olive oil and serve with ricotta cheese crumbled on top.

Rigatoni is a tube-shaped pasta usually served with thick, tomato-based sauces. We pepped it up with chicken livers.