Olive Garden Con Zucchini

Recipe Ingredients

		Sauce
1/3 cup	78ml	Olive oil
1 cup	62g / 2.2oz	Onion - chopped
1 lb	454g / 16oz	Fresh mushrooms - divided
1 1/2 teaspoons	7.5ml	Garlic - minced
3 cups	187g / 6.6oz	Tomatoes - crushed
16 oz	454g	Canned tomatoes; diced - drained
1 1/2 cups	355ml	Tomato puree
1 cup	237ml	Black olives; sliced - drained
2 teaspoons	10ml	Capers - drained
1/2 teaspoon	2.5ml	Dried oregano
1/2 teaspoon	2.5ml	Dried basil
1/4 teaspoon	1.3ml	Black pepper
1/4 teaspoon	1.3ml	Crushed red pepper
1/2 teaspoon	2.5ml	Fennel seeds
1/2 teaspoon	2.5ml	Salt
		Zucchini
4		Aucchini; sliced lengthwise - 1/4" thick (large)
2 tablespoons	30ml	Olive oil
		Dried basil
		Dried oregano
		Salt and black pepper
1 lb	454g / 16oz	Rigatoni - cooked
		Parmesan - grated

Recipe Instructions

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.

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. Sauteeabout 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.

Source:
The Olive Garden.

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