Olive Garden con Zucchini
- 1/3 cup olive oil
- 1 cup onion, chopped
- 1 lbs fresh mushrooms, divided
- 1 1/2 tsp garlic, minced
- 3 cups tomatoes, crushed
- 16 oz canned tomatoes, diced and drained
- 1 1/2 cups tomato purée
- 1 cup black olives, sliced and drained
- 2 tsp capers, drained
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper
- 1/2 tsp fennel seeds
- 1/2 tsp salt
- 4 large zucchini, sliced lengthwise 1/4-inch thick
- 2 Tbsp olive oil
- Dried basil
- Dried oregano
- Salt and black pepper
- 1 lbs 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 20 minutes, stirring frequently.
Zucchini: Sprinkle sliced zucchini with salt, pepper, basil and oregano. Heat 1 Tbsp of olive oil in a large skillet over medium heat. Place zucchini slices in one layer in the pan. Sauté about 3 minutes per side just until tender.
Remove to heated platter and cover to keep warm while saut?ing remaining zucchini. Add remaining olive oil as needed. Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese.Makes 4 Source:
Submitted by: Recipe Group Member
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