Olive Garden Con Zucchini Pasta

• SAUCE
• olive oil↗1⁄3 cup
• onion1 cup

  chopped

• fresh mushrooms↗1 lb

  divided

• garlic1 1⁄2 teaspoons

  minced

• fresh tomatoes↗3 cups

  crushed

• tomatoes↗1 (16 ounce) can

  diced & drained

• tomato puree↗1 1⁄2 cups
• black olives↗1 cup

  sliced & drained

• capers↗2 teaspoons

  drained

• dried oregano↗1⁄2 teaspoon
• dried basil↗1⁄2 teaspoon
• black pepper↗1⁄4 teaspoon
• crushed red pepper flakes↗1⁄4 teaspoon

  crushed

• fennel seed1⁄2 teaspoon
• teaspoon salt↗1⁄2
• ZUCCHINI
• large zucchini4
• tablespoons olive oil↗2
• dried basil, to taste↗
• dried oregano, to taste↗
• salt, to taste↗
• black pepper, to taste↗
• lb rigatoni pasta, cooked↗1
• grated parmesan cheese

Step-by-step instructions

1. 1

   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. Add remaining ingredients, stir and bring to a simmer.

2. 2

   Reduce heat and simmer 20 minutes, stirring frequently.

3. 3

   Sliced Zucchini lengthwise into 1/4" thick slices. Sprinkle sliced zucchini with salt, pepper, basil and oregano.

4. 4

   Heat 1 tablespoon of olive oil in a large skillet over medium heat.

5. 5

   Place zucchini slices in one layer in the pan. Saute about 3 minutes per side just until tender. Remove to heated platter and cover to keep warm while sauting remaining zucchini.

6. 6

   Add remaining olive oil as needed.

7. 7

   Ladle sauce over pasta.

8. 8

   Top with zucchini slices and serve.

9. 9

   Pass extra sauce and Parmesan cheese.