Olive garden con zucchini

Yield: 4 servings

Measure Ingredient
\N \N -----waldine van geffen vghc
\N \N Sauce
⅓ cup Olive oil
1 cup Onion; chop
1 pounds Fresh mushrooms; divide
1½ teaspoon Garlic; mince
3 cups Tomatoes; crush
16 ounces Can tomatoes; dice; drain
1½ cup Tomato puree
1 cup Black olives; slice; drain
2 teaspoons Capers; drain
½ teaspoon Dried oregano
½ teaspoon Dried basil
¼ teaspoon Black pepper
¼ teaspoon Crushed red pepper
½ teaspoon Fennel seeds
½ teaspoon Salt
\N \N Zucchini
4 larges Aucchini; slice lengthwise 1/4\" thick
2 tablespoons Olive oil
\N \N Dried basil
\N \N Dried oregano
\N \N Salt and black pepper
1 pounds Rigatoni; cook
\N \N Parmesan; grate

SAUCE-Cut ½ 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. 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.

Souce: The Olive Garden.

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