Olive Garden Con Zucchini Pasta

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/3 cup olive oil
• 1 cup chopped onion
• 1 lb fresh mushrooms, divided
• 1 1/2 teaspoons minced garlic
• 3 cups fresh tomatoes, crushed
• 1 (16 ounce) can tomatoes, diced & drained
• 1 1/2 cups tomato puree
• 1 cup black olives, sliced & 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 flakes
• 1/2 teaspoon fennel seed
• 1/2 teaspoon salt
• 4 large zucchini
• 2 tablespoons olive oil
• dried basil, to taste
• dried oregano, to taste
• salt, to taste
• black pepper, to taste
• 1 lb rigatoni pasta, cooked
• grated parmesan cheese

Recipe

• 1 sauce:
• 2 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.
• 3 reduce heat and simmer 20 minutes, stirring frequently.
• 4 zucchini:
• 5 sliced zucchini lengthwise into 1/4" thick slices. sprinkle sliced zucchini with salt, pepper, basil and oregano.
• 6 heat 1 tablespoon of olive oil in a large skillet over medium heat.
• 7 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 sauting remaining zucchini.
• 8 add remaining olive oil as needed.
• 9 ladle sauce over pasta.
• 10 top with zucchini slices and serve.
• 11 pass extra sauce and parmesan cheese.