Zucchini & Olives Pasta

Zucchini & Olives Pasta

Zucchini & Olives Pasta
Zucchini and olives, along with a whole host of veggies and spices, make for a great pasta. For people who shun zucchini, they'll change their tune once they taste this dish.
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At a glance
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Makes:
4 servings

Ingredients
SAUCE
1/3 cup olive oil
1 cup chopped onions
1 lb. fresh mushrooms, divided
1 1/2 tsp. minced garlic
3 cups fresh tomatoes, crushed
1 (16 oz.) can of tomatoes, diced & drained
1 1/2 cups tomato puree
1 cup black olives, sliced & drained
2 tsp. capers, drained
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. black pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. fennel seeds
1/2 tsp. salt
ZUCCHINI
4 large zucchini
2 tbsp. olive oil
Dried basil, to taste
Dried oregano, to taste
Salt, to taste
Black pepper, to taste
1 lb. rigatoni pasta, cooked
Parmesan cheese, grated

Methods/steps
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 inch thick slices. Sprinkle sliced zucchini with salt, pepper, basil and oregano. Heat 1 tbsp. 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 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.
Additional Tips
Ready in 1 hour and 30 min

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