Recipe: olive garden con zucchini
Olive Garden con Zucchini
1/3 cup olive oil
1 cup onion, chopped
1 pound fresh mushrooms, divided
1 1/2 teaspoons garlic, minced
3 cups tomatoes, crushed
16 ounces canned tomatoes, diced and drained
1 1/2 cups tomato purée
1 cup black olives, sliced and 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
1/2 teaspoon fennel seeds
1/2 teaspoon salt
4 large zucchini, sliced lengthwise 1/4-inch thick
2 tablespoons olive oil
Salt and black pepper
1 pound rigatoni, cooked
Sauce: Cut 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 tablespoon of olive oil in a large skillet over medium heat. Place zucchini slices in one layer in the pan. Sauté about 3 minutes per side just until tender.
Remove to heated platter and cover to keep warm while sautéing remaining zucchini. Add remaining olive oil as needed. Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese.
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