Recipe By : The Olive Garden
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce:
1/3 c Olive oil
1 c Onion -- chopped
1 lb Fresh mushrooms -- divided
1 1/2 ts Garlic -- minced
3 c Tomatoes -- crushed
16 oz Canned tomatoes -- diced,
- drained
1 1/2 c Tomato puree
1 c Black olives -- sliced,
- drained
2 ts Capers -- drained
1/2 ts Dried oregano
1/2 ts Dried basil
1/4 ts Black pepper
1/4 ts Crushed red pepper
1/2 ts Fennel seeds
1/2 ts Salt
Zucchini:
4 lg Zucchini -- sliced lengthwise,
- 1/4" thick
2 tb Olive oil
Dried basil
Dried oregano
Salt and black pepper
1 lb Rigatoni -- cooked
Parmesan -- grated
Sauce:
Cut 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.
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.
