Olive Garden Con Zucchini

* Exported from MasterCook *

OLIVE GARDEN CON ZUCCHINI

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Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-WALDINE VAN GEFFEN
-VGHC42A-----
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 Aucchini -- 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 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. Addremaining ingredients, stir
and bring to a simmer. Reduce heat and simmer 2
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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