Olive Garden Con Zucchini

Ingredients

SAUCE
1/3 Olive oil
1 Onion -- chopped
1 lb Fresh mushrooms -- divided
1 1/2 ts Garlic -- minced
3 Tomatoes -- crushed
16 oz Canned tomatoes -- diced -- Drained
1 1/2 Tomato puree
1 Black olives -- sliced -- Drained
2 ts Capers -- drained
1/2 ts Dried oregano
1/2 ts Dried basil
1/4 ts Black pepper
1/4 ts Crushed red pepper
1/2 ts Fennel seeds
1/2 ts Salt
ZUCCHINI
4 lg Zucchini -- sliced lengthwise 1/4 " thick
2 tb Olive oil
basil
oregano
and black pepper
1 lb Rigatoni -- cooked
-- grated

Instructions

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 2 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.