Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----waldine van geffen vghc 1/4 ts Black pepper
Sauce 1/4 ts Crushed red pepper
1/3 c Olive oil 1/2 ts Fennel seeds
1 c Onion; chop 1/2 ts Salt
1 lb Fresh mushrooms; divide Zucchini
1 1/2 ts Garlic; mince 4 lg Aucchini; slice lengthwise
3 c Tomatoes; crush -- 1/4" thick
16 oz Can tomatoes; dice; drain 2 tb Olive oil
1 1/2 c Tomato puree Dried basil
1 c Black olives; slice; drain Dried oregano
2 ts Capers; drain Salt and black pepper
1/2 ts Dried oregano 1 lb Rigatoni; cook
1/2 ts Dried basil 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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