Olive Garden con Zucchini
Sauce
1/3 cup olive oil
1 cup onion, chopped
1 pound fresh mushrooms, divided
1 1/2 teaspoons garlic, minced
3 cups tomatoes, crushed
16 ounces canned tomatoes, diced and drained
1 1/2 cups tomato pur�e
1 cup black olives, sliced and 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
1/2 teaspoon fennel seeds
1/2 teaspoon salt
Zucchini
4 large zucchini, sliced lengthwise 1/4-inch thick
2 tablespoons olive oil
Dried basil
Dried oregano
Salt and black pepper
1 pound 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 tablespoon of olive oil in a large skillet over
medium heat. Place zucchini slices in one layer in the pan. Saut�
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. Source: The Olive Garden
|