Olives, Tomatoes, And Zucchini Red Sauce Over Fettuccini - cooking recipe

Ingredients

3/4 cup yellow onion, diced
3 garlic cloves, thinly sliced
2 cups canned whole tomatoes, in juice
1 tablespoon dried parsley
1 tablespoon dried basil
1/2 cup red wine
3 cups roma tomatoes, diced
2 cups zucchini, diced (or use yellow squash)
1 cup black olives, pitted, roughly chopped
4 tablespoons fresh parsley, chopped
4 tablespoons fresh basil, chopped
salt, to taste
black pepper, to taste
2 (12 ounce) boxes fettuccine pasta
3 -4 sprigs fresh parsley (to garnish)
grated parmesan cheese (or try feta cheese for a change)

Preparation

Sauce:.
Over medium heat, cook the onion and garlic until soft, about 4 minutes.
Add the canned tomatoes with juice, dried parsley, and dried basil and cook 10 minutes more.
Puree the sauce using a food processor or blender, and return to heat.
Add the wine, fresh tomatoes, and zucchini and simmer 10 minutes.
Stir in olives, fresh parsley and fresh basil.
Season with 1 1/2 teaspoons salt and 1/2 teaspoons pepper. If sauce is too thick, add a little water to thin it out a bit.
Pasta:.
Boil about 4 cups of water with 1 tbls. salt.
Add the fettuccini and cook as directed on the package(about 10 inutes).
Drain the noodles, toss lightly in about 1 cup of the sauce, then top with remaining sauce.
Garnish with parsley sprigs and Parmesan cheese.