Olive Garden Con Zucchini Pasta

This is a wonderful Kopy-Kat Recipe from the Olive Garden. It's a great way to use up alot of Zucchini. Enjoy!

• Ready In: 1 hr
• Serves: 4

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

Directions

1. Sauce:
2. 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.
3. Reduce heat and simmer 20 minutes, stirring frequently.
4. Zucchini:
5. Sliced Zucchini lengthwise into 1/4" thick slices. Sprinkle sliced zucchini with salt, pepper, basil and oregano.
6. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
7. 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.
8. Add remaining olive oil as needed.
9. Ladle sauce over pasta.
10. Top with zucchini slices and serve.
11. Pass extra sauce and Parmesan cheese.