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1
Put the tomatoes and tomato paste into the container of a food processor or blender and blend to a fine puree.
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2
Set aside.
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3
Heat the olive oil in a skillet and add the mushrooms and cook, stirring, about 5 minutes.
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4
Sprinkle with garlic and stir.
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5
Add the tomato mixture and bring to a boil.
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6
Stir in the rosemary, oregano, salt and pepper.
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7
Cook about 15 minutes, stirring occasionally.
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8
Meanwhile, pick over the livers, cutting away dark spots and fibers.
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9
Cut each liver in half.
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10
Line a mixing bowl with a sieve and set aside.
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11
Bring a large amount of water to a boil to cook the spaghetti.
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12
Season the flour with salt and pepper.
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13
Dredge the livers in the flour, shaking off the excess.
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14
Heat the corn oil in a heavy skillet and add half of the livers at a time.
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15
Cook over high heat, stirring the livers until browned and crisp, about 3 minutes per batch.
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16
As the livers are browned, transfer them to the sieve.
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17
Continue cooking until all the livers are cooked and drained.
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18
Pour the fat from the skillet and wipe it clean.
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19
Add half of the butter to the skillet and cook until butter is melted and foamy.
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20
Add the livers and cook about one minute, tossing them in the hot butter.
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21
As the livers are cooked add the spaghetti to the boiling water.
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22
Cook, stirring, 5 minutes or longer until tender.
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23
Drain.
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24
Empty the spaghetti into a mixing bowl and add the remaining two tablespoons of butter and toss.
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25
Pour the mushroom and tomato sauce over the spaghetti and toss.
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26
Arrange the livers on top.
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27
Sprinkle with cheese and serve hot.
