Olive garden con zucchini
Yield: 4 Servings -WA
Ingredients:
- 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
Instructions:
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. Recipe By :
