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Olive Garden Con Zucchini
Author/Submitted by:
Servings: 4
Categories:
Pasta
/
Vegetables
Ingredients: 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
Directions:
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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