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Olive Garden Con Zucchini Sauce

Ingredients:

1/3 cup olive oil
1 cup chopped onion
1 lb. Fresh mushrooms, divided
1 1/2 tsp. Minced garlic
3 cups crushed tomatoes
16 oz. Canned, diced, drained tomatoes
1 1/2 cups tomato puree
1 cup sliced, drained black olives
2 tsp. Drained capers
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
Zucchini;
4 large zucchini, sliced, lengthwise-about 1/4" thick
2 tbsp. Olive oil
dried basil
dried oregano
salt, and black pepper
1 lb. Rigatoni-cooked
grated Parmesan


Preparation:

Sauce: cut 1/2 of the mushrooms into quarters, and reserve. Finely mince the remaining portion. Heat olive oil in heavy Dutch oven over med., heat. Add onions and minced mushrooms. Cook 10 min., or until onions are very soft, stirring frequently. Add garlic and mushroom quarters and cook, 5 min., stirring constantly. Add remaining ingredients, stir and bring to a simmer. Reduce heat and simmer 20 min., stirring frequently. Sprinkle sliced zucchini with salt, pepper, basil, and oregano. Heat 1 tbsp. Olive oil in a large skillet over med., heat. Place zucchini slices in one layer in the pan. Saute about 3 min., 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.













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