Title: Olive Garden Con Zucchini
Categories: Pasta Vegetable Italian
Yield: 4 To 6

WALDINE VAN GEFFEN VGHC42A
		SAUCE
1/3	c	Olive oil
1	c	Onion; chop
1	lb	Fresh mushrooms; divide
1 1/2	ts	Garlic; mince
3	c	Tomatoes; crush
16	oz	Can tomatoes; dice, drain
1 1/2	c	Tomato puree
1	c	Black olives; slice, drain
2	ts	Capers; drain
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; slice lengthwise, 1/4" thick
2	tb	Olive oil
		Dried basil
		Dried oregano
		Salt and black pepper
1	lb	Rigatoni; cook
		Parmesan; grate

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. 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 tb of olive oil in a large skillet over medium heat. 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 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. Souce: The Olive Garden.

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