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Olive Garden Con Zucchini

Author/Submitted by:
Servings: 4
Categories: Pasta / Vegetables


1/3  cup  Olive oil
1  cup  Onion, chopped
1  pound  Fresh mushrooms, divided
1 1/2  teaspoons  Garlic, minced
3  cups  Tomatoes, crushed
16  ounces  Canned tomatoes, drained and diced
1 1/2  cups  Tomato puree
1  cup  Sliced black olives, drained
2  teaspoons  Capers, drained
1/2  teaspoon  Dried oregano
1/2  teaspoon  Dried basil
1/4  teaspoon  Black pepper
1/4  teaspoon  Crushed red pepper
1/2  teaspoon  Fennel seeds
1/2  teaspoon  Salt

4  large  Zucchini slices, sliced lengthwise, 1/4" thick
2  tablespoons  Olive oil
    Dried basil
    Dried oregano
    Salt and pepper
1  pound  Rigatoni, cooked
    Parmesan cheese, grated

1. SAUCE-Cut 1/2 half of the mushrooms into quarters and reserve. Finely mince remaining portion. Heat olive oil in a heavy Dutch oven over medium heat. Add onion and minced mushrooms. Cook 10 minutes or until onions are very soft, stirring frequently. Add garlic and mushroom quarters and cook 5 minutes, stirring constantly. Add remaining ingredients, stir and bring to a simmer. Reduce heat and simmer 20 minutes, stirring frequently.

2. ZUCCHINI-Sprinkle sliced zucchini with salt, pepper, basil and oregano. Heat 1 tb of olive oil in a large skillet over medium heat. Place zucchini slices in one layer in the pan. Saute about 3 minutes per side just until tender. Remove to heated platter and cover to keep warm while sauteeing remaining zucchini. Add remaining olive oil as needed. Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese.

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