Olive Garden Con Zucchini Pasta - cooking recipe

Ingredients

SAUCE
1/3 cup olive oil
1 cup chopped onion
1 lb fresh mushrooms, divided
1 1/2 teaspoons minced garlic
3 cups fresh tomatoes, crushed
1 (16 ounce) can tomatoes, diced & drained
1 1/2 cups tomato puree
1 cup black olives, sliced & drained
2 teaspoons capers, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seed
1/2 teaspoon salt
ZUCCHINI
4 large zucchini
2 tablespoons olive oil
dried basil, to taste
dried oregano, to taste
salt, to taste
black pepper, to taste
1 lb rigatoni pasta, cooked
grated parmesan cheese

Preparation

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:
Sliced Zucchini lengthwise into 1/4\" thick slices. Sprinkle sliced zucchini with salt, pepper, basil and oregano.
Heat 1 tablespoon 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 sauting remaining zucchini.
Add remaining olive oil as needed.
Ladle sauce over pasta.
Top with zucchini slices and serve.
Pass extra sauce and Parmesan cheese.