Make vermicelli and set aside

In a heavy skillet, heat 4 tablespoons oil over medium heat

Add onions and garlic

Cook, stirring until onions are soft and translucent

Stir in tomatoes and their liquid, tomato paste, basil, oregano, sugar, and 2 teaspoons salt

Bring mixture to a boil, then reduce heat

Simmer, loosely covered, for 30 minutes or longer, stirring occasionally

While sauce is cooking, sprinkle livers with pepper and 1 teaspoon salt

Dredge in flour

Heat remaining oil in heavy skillet

Brown livers over high heat; set aside

Meanwhile cook vermicelli until al dente, drain, and transfer to a heated serving bowl

Add chicken livers to sauce and reheat

Toss sauce with vermicelli and serve immediatel