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Olive Garden Con Zucchini

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: OLIVE GARDEN CON ZUCCHINI
 Categories: Pasta, Vegetables, Copycat
      Yield: 4 Servings
 
           -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.
  
  Recipe By     :
 
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