Rigatoni With Zucchini And Garlic - cooking recipe

Ingredients

2 Tbsp. olive oil
8 to 10 cloves chopped garlic
1 (20 oz.) can Italian style tomatoes
2 bay leaves
1/4 c. fresh chopped basil (reserve a Tbsp. for later)
2 Tbsp. fresh chopped oregano
1 Tbsp. Italian seasoning
salt and pepper to taste
1 c. dry white wine
3/4 lb. sliced zucchini
12 oz. hot cooked rigatoni
1/4 c. fresh Parmesan or Romano, grated

Preparation

Saute garlic in olive oil until tender.
Add tomatoes, seasonings and 1/4 cup of the white wine.
Simmer 20 minutes, adding white wine when needed to keep sauce from overthickening. Add zucchini and cook until desired doneness.