Ingredients
⅓ cup olive oil
1 cup onion, chopped
1 lb fresh mushrooms, divide
1 ½ tsp garlic, minced
3 cup tomatoes, crushed
16 oz tomatoes, dice, drain
1 ½ cup tomato puree
1 cup black olives, sliced, drain
2 tsp capers, drain
½ tsp dried oregano
½ tsp dried basil
¼ tsp black pepper
¼ tsp red pepper, crushed
½ tsp fennel seeds
½ tsp Salt
4 large zucchini, slice lengthwise, 1/4" thick
2 tbsp olive oil
dried basil
dried oregano
salt and black pepper
1 lb Rigatoni, cooked
parmesan, grated
Preparation
Cut ½ of the mushrooms into quarters and set aside. Finely mince remaining portion.
Heat olive oil in a heavy Dutch oven over medium heat.
Add onion and minced mushrooms. Cook for 10 minutes or until onions are very soft.
Add garlic and mushroom quarters and cook for 5 minutes. Stir frequently.
Add remaining ingredients, stir and bring to a simmer. Reduce heat and simmer for 20 minutes.
Sprinkle sliced zucchini with salt, pepper, basil and oregano.
Heat 1 tbsp of olive oil in a large skillet over medium heat.
Place zucchini slices in one layer in the pan. Saute for about 3 minutes per side, or just until tender.
Transfer to a platter and cover to keep warm. Repeat process for the remaining zucchini. Add olive oil as needed.
Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese.
